2 soles, filleted
2 shallots (or 2 - 3 slices of onion), skinned and finely chopped
3/4 cup (90 g) button mushrooms
5 ml (3 tbsp) dry white wine
1 tbsp (15 ml) water
3 tbsp (1 1/2 oz) 40 g butter
2 level tbsp plain flour (All purpose)
1 bayleaf
salt and pepper
2/3 cup (150 ml) 1/4 pt milk
30 - 45 ml (2 - 3 tbsp) cream
2 shallots (or 2 - 3 slices of onion), skinned and finely chopped
3/4 cup (90 g) button mushrooms
5 ml (3 tbsp) dry white wine
1 tbsp (15 ml) water
3 tbsp (1 1/2 oz) 40 g butter
2 level tbsp plain flour (All purpose)
1 bayleaf
salt and pepper
2/3 cup (150 ml) 1/4 pt milk
30 - 45 ml (2 - 3 tbsp) cream
method
1. Trim off the fins, wash and wipe the fillets and fold each in three.
2. Put the shallot or onion in the bottom of an ovenproof dish, with the stalks from the mushrooms, finely chopped. Cover with the fish fillets, pour round them the wine and water, sprinkle with salt and pepper and add the bayleaf.
3. Cover with foil or a lid and bake in the oven at 180°C (350°F) Mark 4 for about 15 minutes, until tender. Strain off the cooking liquid and keep the fish warm.
4. Fry the mushroom caps lightly in half the butter. Melt the remaining butter, stir in the flour and cook for 2-3 minutes.
5. Remove the pan from the heat and gradually stir in the cooking liquid from the fish, made up to 300 ml (1/2 pt) with milk. Bring to the boil and continue to stir until the sauce thickens,
6. Remove from the heat and stir in the cream. Pour the sauce over the fish and serve garnished with the mushroom caps.
2. Put the shallot or onion in the bottom of an ovenproof dish, with the stalks from the mushrooms, finely chopped. Cover with the fish fillets, pour round them the wine and water, sprinkle with salt and pepper and add the bayleaf.
3. Cover with foil or a lid and bake in the oven at 180°C (350°F) Mark 4 for about 15 minutes, until tender. Strain off the cooking liquid and keep the fish warm.
4. Fry the mushroom caps lightly in half the butter. Melt the remaining butter, stir in the flour and cook for 2-3 minutes.
5. Remove the pan from the heat and gradually stir in the cooking liquid from the fish, made up to 300 ml (1/2 pt) with milk. Bring to the boil and continue to stir until the sauce thickens,
6. Remove from the heat and stir in the cream. Pour the sauce over the fish and serve garnished with the mushroom caps.
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