Nage of Dover Sole Riveria

To make the mussel stock: Carefully pick through the mussels, discarding any that do not smell sweet. Scrape off the beards. In a medium saucepan melt the butter over medium heat, stir in the shallots, and cook slowly until limp. Then add the parsley, mussels, fish stock, white wine, vermouth, and saffron. Cover the pan and shake to mix together the ingredients. Raise the heat to high, cover the pan, and let the mussels steam 3 to 4 minutes or just until the mussels open. Remove the pan from the heat, and strain the mussel stock into another pan. Reserve the mussels separately.

To prepare sole: In a medium saute pan heat the olive oil over medium heat, add the fennel, and cook slowly for 2 to 3 minutes or until the fennel is tender and wilted. Set aside.

Preheat the oven to 400 F. Pat the fish dry with paper towels and season with salt and pepper. Lightly butter a flameproof baking dish that will just hold the fish. Place the fillets in the baking dish, sprinkle with the julienned fennel, and roll up the fillets. Fasten with a toothpick.

Pour in enough of the mussel stock to come two-thirds of the way up the fillets. Lay buttered waxed paper or parchment paper over the fish and set the dish over medium heat just until the liquid starts to bubble. Place in the preheated oven and cook 8 to 10 minutes or until the skin has turned an opaque white. Remove the pan from the oven, drain the fish cooking juices into a saucepan, and keep the fish warm while finishing the sauce.

To make the sauce: Set the pan with the fish cooking juices over medium-high heat, and reduce by three-fourths. Add the cream and bring to a boil. Simmer until reduced by half. Remove from the heat and pour into a blender. Add the olive oil, salt, and pepper, and blend well.

To prepare the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook about 5 minutes until al dente. Drain and return the pasta to the warm saucepan. Add the butter, salt, and pepper and mix well.

To prepare the garnishes: Remove 8 of the large outer leaves from the fennel bulbs. Trim and clean the mushroom caps. Place a medium saucepan over high heat, fill with salted water, and bring to a boil. Add the fennel leaves, and cook until softened. Remove the leaves from the water with a long-handled strainer. Add the mushroom caps to the water and cook 1 to 2 minutes or until softened.

To serve: Remove the mussels from their shells. Place the pasta in the center of 4 serving dishes. Arrange 2 fennel leaves around the pasta and put 1 sole fillet in each leaf. Garnish each plate with the mussels and spoon the sauce over the mussels and sole. Top each sole fillet with a mushroom cap and 1 tablespoon of the diced tomatoes.