2 sole, filleted, or 4 fillets of plaice
1 - 2 shallots, skinned and chopped
1/2 bay leaf
few sprigs of fresh parsley
2/3 cup (150 ml) 1/4 pt dry white wine
salt and freshly ground pepper
2 tbsp (25 g) 1 oz butter
3 tbsp (45 ml) plain flour (All purpose)
2/3 cup (150 ml) 1/4 pt fresh single cream
2 tomatoes, skinned and diced with seeds removed
2 tbsp (30 ml) chopped fresh parsley
1 - 2 shallots, skinned and chopped
1/2 bay leaf
few sprigs of fresh parsley
2/3 cup (150 ml) 1/4 pt dry white wine
salt and freshly ground pepper
2 tbsp (25 g) 1 oz butter
3 tbsp (45 ml) plain flour (All purpose)
2/3 cup (150 ml) 1/4 pt fresh single cream
2 tomatoes, skinned and diced with seeds removed
2 tbsp (30 ml) chopped fresh parsley
method
1. Rinse and dry the fish, remove the dark skin and put in an ovenproof dish with the shallots, herbs, wine, 45 ml (3 tbsp) water and seasoning; cover.
2. Cook in the oven at 180°C (350°F) mark 4 for 15 minutes. Strain off the cooking liquid and keep the fish warm.
3. Melt the butter in a pan, stir in the flour and cook gently for 1 minute, stirring. Remove from the heat and gradually stir in the fish stock.
4. Bring to the boil and continue to cook, stirring, until the sauce thickens. Remove from the heat and stir in the fresh cream, tomatoes and parsley. Reheat gently but do not boil.
5. Check the seasoning and pour over the fish to serve.
2. Cook in the oven at 180°C (350°F) mark 4 for 15 minutes. Strain off the cooking liquid and keep the fish warm.
3. Melt the butter in a pan, stir in the flour and cook gently for 1 minute, stirring. Remove from the heat and gradually stir in the fish stock.
4. Bring to the boil and continue to cook, stirring, until the sauce thickens. Remove from the heat and stir in the fresh cream, tomatoes and parsley. Reheat gently but do not boil.
5. Check the seasoning and pour over the fish to serve.
serving amount
serves 4
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