Method

Preheat the oven to 180 C

Arrange the sole fillets in a large buttered ovenproof dish and then season with salt and pepper and cover with 3/4 of the lemon juice and all the white wine. Add the bouquet garni and cover with a greased sheet of baking paper. You'll need to poach these for about 10 minutes until done. When cooked, remove from the oven and keep them warm

In a sauce pan, add the mussels, a dash of water and pop a lid on. You'll need to cook these for about 5 minutes until they're cooked. Strain the mussels and reserve the cooking liquid. Pick out the mussels that have opened shells and discard those that haven't opened

Now that the sole fillets are a bit firmer, carefully remove them from the ovenproof dish and then sieve the cooking liquid and reserve. Make sure the sole fillets are kept warm

Add the reserved liquids from the fish and the mussels into a small pan, add the cream and bring it to a boil so that the sauce begins to thicken before reducing the heat to a simmer

In another bowl, beat the egg yolk in the remainder of the lemon juice

In the pan with the reserved liquids and cream, add in the cooked mussels and the prawns as well as the egg yolk mixture and give it a good stir for a minute or two. Remove the pan from the heat and then gradually whisk in the cubes of cold butter so it thickens further and emulsifies

To serve, place the warm fillets of sole on hot plates and cover in the sauce