2 sole fillets
2 shallots, skinned and finely chopped
100g button mushrooms
45ml dry white wine
salt and freshly ground pepper
Bay leaf
40g butter
30ml flour
Approx 150ml milk
45ml single cream
Method:
Wash and wipe each fillet and fold into three. Remove the mushroom stalks and chop finely and put in the bottom of an ovenproof dish along with the shallots. Cover with the fish and then pour in the wine, a tbsp of water and add the seasoning and bay leaf.
Cover and bake for about 15 mins at Gas Mark 4/180C. Strain off the liquid and make up to 300ml with milk. Keep the fish warm.
Use half the butter, fry the mushroom caps. Melt the rest of the butter in a pan, stir in the flour and cook for a minute or so. Remove from the heat and gently stir in the reserved liquid. Bring to the boil, stirring continuously, and cook until thickened. Remove from heat and add fresh cream. Pour over the fish and serve.
Go to What to Buy for details about organic dairy products.
