Sole fillets of Picardy

Ingredients:

3 soles of 500g.
1 dl of white wine
1/2 liter of mussels
80g. of shrimps
100g of butter
50g of carrots
50g of onions
25g. of shallots
1 bouquet garni

Recipe

Remove the skin of the soles and fillet them (this operation can be done by the fishmonger)
Let the fillets, heads and fishbones soak in running water.
For the fish fumet: in a pan, put the crushed fishbones and heads, thinly sliced onions and carrots, the bouquet garni. Cover the whole with a little quantity of water and cook it for approximately 25 minutes then pour the stuck through a conical strainer.
In addition, clean the mussels and make them open on the burner with one tablespoonful of wine. Approximately 2 minutes after the first bubble, remove the shells and put the juices aside.
Butter an oven dish and put the fillets in it. Sprinkle with chopped shallots, add salt and pepper. Moisten with the fish fumet, the juices from the mussels after having previously settled them, and the rest of the wine. Cover with buttered tinfoil. Bring to the boil over a high heat and then let it bake for 10 minutes in the oven (at thermostat 6)
When the fish are baked, lay them on a dish and keep them hot.
Reduce the sauce down to 2dl. Thicken it with butter and flour. Sprinkle it with shrimps and mussels. Then, heat it up, blend the cream into it and pour the sauce on the fillets.