Sole à la Marguery

Ingredients

• 2 oz good butter
• 1 teaspoon rice flour
• 1 cup milk, uncooked
• 1 dozen oysters
• 1 dozen clams
• 1 dozen langostinos (Norwegian lobsters or large shrimp)
• sole fillets, cooked
• water from langostino heads and tails and oyster/clam liquor

Instructions

1. Melt the butter gently. Add the rice flour and stir until combined.
2. Pour in the milk gradually, stirring constantly until a cream forms.
3. Meanwhile, clean the langostinos (Norwegian lobsters) thoroughly.
4. Simmer their heads and tails to make a stock.
5. Strain this stock and reserve.
6. Add the oysters, clams, and langostinos to the cream sauce.
7. Mix in some of the langostino cooking liquid along with the liquor from the oysters and clams, adjusting to achieve the desired consistency and flavor.
8. Arrange the cooked sole fillets on a serving platter and pour the sauce over them, distributing it evenly.