Fillets of Sole in White Wine with Mushrooms recipe
ingredients
4 lemon sole, filleted
150 ml (1/4 pt) white wine
150 ml (1/4 pt) water
1 small onion, peeled and sliced
6 small mushrooms
bay leaf
sprig of parsley
4 peppercorns
12.5 g (1/2 oz) butter
12.5 g (1/2 oz) flour
30 ml (2 tbsp) single cream
sprigs of watercress
150 ml (1/4 pt) white wine
150 ml (1/4 pt) water
1 small onion, peeled and sliced
6 small mushrooms
bay leaf
sprig of parsley
4 peppercorns
12.5 g (1/2 oz) butter
12.5 g (1/2 oz) flour
30 ml (2 tbsp) single cream
sprigs of watercress
method
1. Roll the fillets of sole head to tail and arrange in an ovenproof dish.
2. Pour over the wine, water, onion, mushroom stalks, herbs and seasoning.
3. Bake, covered at 170°C (350°F) Gas 4 with a buttered paper or foil or lid, for 15 - 20 minutes.
4. Strain the liquid from the fish and make up to 300 ml (1/2 pt) with extra water or wine if necessary.
5. Poach the mushroom caps in this liquid for a few-minutes — remove and keep warm.
6. Make a roux with the butter and flour and make up a sauce with the fish liquid.
7. Add the cream to the sauce just before serving, pour it over the warmed fish, and serve with the mushroom caps, sprigs of watercress and, perhaps, Duchesse potatoes.
2. Pour over the wine, water, onion, mushroom stalks, herbs and seasoning.
3. Bake, covered at 170°C (350°F) Gas 4 with a buttered paper or foil or lid, for 15 - 20 minutes.
4. Strain the liquid from the fish and make up to 300 ml (1/2 pt) with extra water or wine if necessary.
5. Poach the mushroom caps in this liquid for a few-minutes — remove and keep warm.
6. Make a roux with the butter and flour and make up a sauce with the fish liquid.
7. Add the cream to the sauce just before serving, pour it over the warmed fish, and serve with the mushroom caps, sprigs of watercress and, perhaps, Duchesse potatoes.
serving amount
serves 4
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