Fillet of Fish Dieppoise



Fish fillets                                                             10 x 100 g

Fish stock                                                                125 ml

White wine                                                              125 ml

Mussels fresh                                                            500 ml

Prawns/shrimps peeled                                              50 g

Shallots                                                                     25 g

Lemon                                                                        1

Fish veloute                                                             500 ml

Button mushrooms                                                     50 g

Butter                                                                      100 g




  1. Cut the shallots into fine dice and cook them in a little butter then place them in a fireproof dish.
  2. Soak the fillets in acidulated water for 10 minutes.
  3. Fold the fillets in half.
  4. Season the fillets and place them on top of the shallots.
  5. Barely cover with the fish stock and white wine.
  6. Cover with a buttered paper, bring to the boil and poach in an oven for about 5 minutes until cooked.
  7. Remove the fish from the liquid and keep warm.
  8. Using a little of the liquid cook the mussels and remove the beard.  Keep the mussels warm and retain the cooking liquor.
  9. Clean the mushrooms and cook them in a little butter with the lemon juice added.
  10. Heat the shrimps and add them to the mussels.
  11. Add the liquors to the fish stock and reduce to an essence.
  12. Add the fish veloute, bring to the boil and reduce to the required consistency.  
  13. Add the butter and adjust the seasoning.
  14. Pass through a fine strainer.
  15. Mask the centre of a warm serving dish with a little of the sauce. 
  16. Arrange the fillets on this.  Add the garnish to the remaining sauce and mask over the fillets.

Note:  Suitable fish for this recipe are sole, plaice and turbot.



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