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Sole Bonne Femme HT MC 30mins Serve 4 Hot Fish Vegetables Alcohol Main course Eggless
Ingredients 2 Soles, filleted and trimmed 2 shallots, finely chopped 100g/4oz Button Mushrooms 3 tbsp Dry White Wine (check manufacture) 1 tbsp Water Salt and Pepper 1 Bay Leaf 50g/2 oz Butter 2 level tbsp Plain Flour 240ml/8 fl.oz. Milk 2-3 tbsp Double Cream
Instructions
1. Put the shallots and the finely chopped stalks of the mushrooms into an ovenproof dish.
2. Fold each fillet in three and place on top of the onions. Pour over the wine, add the bay leaf and season with salt and pepper. Cover with foil and bake in the centre of the oven for 15 minutes until tender.
3. Strain of the liquid, reserving, and keep the fish warm.
4. Fry the mushroom caps lightly in half the butter. Melt the rest of the butter, stir in the flour and cook for 2-3 minutes. Remove pan from heat and gradually stir in the cooking liquor, made up to 300ml/10 fl.oz with milk. Bring to the boil and continue stirring until thickened.
5. Remove from heat and stir in the cream.
6. To serve, pour the sauce over the fish and garnish with the mushroom caps.
Serving Suggestions :
More Fish Recipes | General Fish Prep & Cooking Times
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