Sole of the "2 brothers" cooked on the bone, Ginette's "Bouquet" shrimps and cauliflower tops

A fragile and delicate fish cooked on the edge to preserve the flavours of its fine and refined flesh. A choice dish adorned with prawns emblematic of the Pays de Retz markets.

shrimp sole


for 4 people

  • Soles: 2 pieces
  • Spinach: 150 g
  • Cauliflower: 1 piece
  • Garlic clove: 1 piece
  • Shallots: 100 g
  • Shrimp bouquet: 200 g
  • Liquid cream: 30 cl
  • Cognac: 5 cl
  • Butter: 40 g
  • Olive oil
  • Salt
Tart red onion
  • Red onion: 1 piece
  • Sherry vinegar: 5 cl



The day of the meal

Preliminary preparation
  • Empty and remove the 2 skins from each sole.
  • Keep them in a cool place.
  • Bring water to the boil with salt, a bay leaf and thyme, cook the shrimp for 1 minute, remove and season with fleur de sel.
  • Peel the shrimp, keeping the heads and shells aside.
  • If possible, do not put them in the refrigerator.
  • Chop the shallots.
  • Keep the ornaments aside.
Shrimp broth
  • Sweat the shrimp heads and shells in olive oil, add the shallot trimmings and moisten with cold water (about 30 cl).
  • Leave to simmer for 20 minutes, then pour into a sieve to keep the stock.
Trim elements
  • Cut 200 g of cauliflower into small pieces (about 0.5 cm) and make a few shavings for garnishing.
  • Remove the stems from the spinach and clean it thoroughly.

You may want to keep a few pretty mini-pods for dressing.


Starting the cooking process
  • Sweat the shallots in butter, add the cauliflower and cook, stirring, until crisp.
  • Remove the vegetables.
  • Melt 20 g of butter in a frying pan, sear the sole on both sides without browning.
  • Deglaze with cognac, add the shrimp stock and the liquid cream.
  • Cook the sole in the sauce, at a simmer, basting regularly (about 5 minutes).
  • Remove the sole from the pan and leave it to rest with a plastic film over it so that it does not dry out.
  • Return the cauliflower to the sauce and reduce until it reaches a coating consistency.
  • Separately, stir the spinach in butter with a garlic clove stuck on a fork.
  • Once cooked, chop them coarsely with a knife, do not put them in the refrigerator.
For the sour red onions
  • Peel the red onion, cut it in half lengthways and then in half widthways to make fine petals.
  • Sweat them in olive oil, then deglaze with sherry vinegar and discard to obtain red onion pickles.

Time to serve

  • Before the meal or just before serving, lift the sole fillets very gently.
  • Heat the sauce with the cauliflower, add the chopped spinach, red onions and shrimp at the last moment.

Be careful not to boil the shrimp, as this would make them too firm. If you are unsure, place the shrimp directly on the plate.

  • Heat the plates in the oven.
  • Lift the sole fillets, if not already done, and place them on the hot plates.
  • Generously coat the sole fillets with the hot sauce/topping.
  • The plate was hot and the sauce was hot, allowing the sole fillets to heat up without being overcooked.
  • Decorate with spinach shoots, cauliflower shavings, shrimps and red onion pickles.

Chef's secrets

It is all about cooking the sole and lifting the fillets gently. Cook the fish just at the beginning of the meal, without rushing. Serving the fish on warm plates is a key to successful soles.


For soles

Clément and Jean-Louis Sorin, The two brothers - fishermen

You can find their products at the market:
Wednesday - Préfailles
Friday - La Bernerie
Saturday - Préfailles
Sunday - La Plaine-sur-Mer

For the prawns


Present on the markets :
Saturday : Tharon-Plage
Sunday: Saint-Brévin

For vegetables

Philippe & Isabelle Sire - market gardeners

The products of the Sire family are available directly from them or at the market in Tharon-Plage on Saturday mornings
Isabelle Sire : 06 33 49 88 79
Philippe Sire : 06 83 38 44 37
23, La Maraicherie, 44210 Pornic


Ferme du Pont Angis - Vegetable producer
Present on the markets of St Brévin-les-Pins on Thursdays and Sundays, and in Tharon on Saturdays.

For spinach

MAUD SAVINA - producer

La Haute Chantrie - Le Ruaud
44320 Chaume-en-Retz
Organic production / Seasonal vegetables / Red fruit
- Halles de Pornic on Thursdays and Sundays
- Bernerie-en-Retz on Tuesday and Friday.
Tel: 06 77 43 47 62

For salt

The Millac Salt Works

Emmanuel Violleau
Chemin des Jaunais
44760 Les Moutiers en Retz
Tel: 06 11 23 87 75
E-mail :
Direct sales at La Salorge all year round from Tuesday to Saturday from 10 am to 12 pm and from 4 pm to 6 pm or on the online shop:

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