Matelote a la Normande (Norman Fish Stew with Cider and Calvados)

Ingredients

• soles
• dry cider
• Calvados
• Veloute de poisson
• cream
• mushrooms
• mussels
• oysters
• crayfish
• bread
• butter

Instructions

1. Moisten the soles, gurnard and sectioned small conger eel with dry cider and flame with Calvados.
2. Reduce the cooking liquid and thicken it with Veloute de poisson.
3. Finish the sauce with one and a half decilitres of cream per litre.
4. Prepare the garnish: mushrooms; mussels; oysters, poached and bearded; crayfish; small heart-shaped croutons fried in butter.
5. Dress the fish with its sauce and the garnish.