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Origin: France
Sole fillets with fennel and clam sauce
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This is a different but tasty preparation of sole fillets. It is served together with boiled fennel and a creamy sauce with white wine and clams. This is an option for a celebration dinner. It is not a big portion so having a starter before the dinner is recommended.

Ingredient List for 4 servings:
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4 Sole fillets
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2 Fennel bulbs
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20 Clams
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500 ml Cooking cream
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gr butter 20
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1 Shallot onion
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200 ml White wine
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1 pinch Salt
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1 pinch Pepper
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1 teaspoon Olive oil
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2 tablespoons Flour
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8 Olives
Instructions:
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Wash the clam shells by letting them be in salted water for a few hours so the sand goes away.
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When the shells are in the water cut the fennel and cook it in boiling water until they becomes soft together with 1 pinch of salt and pepper .
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In another casserole heat up the cooking cream on medium heat until the liquid becomes a bit thicker. Keep warm
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Peel and cut the the shallot onion in small pieces.
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Pour the olive oil in a casserole and fry the onion soft. Add the the white wine and continue cooking until half the liquid is gone, then add the cooking cream, butter and a pinch of salt. Keep it warm.
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Cook the clam shells in their salted water for maximum 5 minutes or until the shells opens.
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Take out the the clam from the shells and filter the water so you don't have any sand left. Put them on the side for the moment.
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Roll the fish fillets on both side in the flour, and cook them in a frying pan for maximum 5 minutes.
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Now it is time to decorate the plate with the food. Place the fennel on the plate and place one fish fillet on top of it so the fennel is visible on the side of the fish. Put a few olive rings on top of the fish. Add the clams in the sauce and stir, place a spoon of the sauce on the side och the fish.
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