Basque Fish Pan

For the Basque fish pan, briefly scald the tomato, peel, core and dice. Finely chop the onion and garlic. Season sole fillets with salt and pepper and coat in flour. Heat olive oil in a pan and fry the sole on the skin side until golden brown.

Remove from the pan and keep warm in the oven at 70°C. Add the scampi to the pan, fry for about 3 minutes and also keep warm. Sauté the onions in the pan, add the garlic and let it take color. Mix in the tomato cubes and let them steam briefly.

Add the cleanly cleaned mussels and steam, covered, over high heat for 5 minutes. Meanwhile, shake the pan several times. Pour in white wine, bring to a boil briefly and reduce by half. Add the sole and scampi to the sauce and let the Basque fish pan simmer for 3 more minutes, but do not boil. Serve in the pan, if possible.

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