Ingredient:
375 g (12 oz) mushrooms, finely chopped
60 g (2 oz) butter
1 onion, finely chopped
2 large lemon sole, each cut into 4 fillets and skinned
250 ml (8 fl oz) dry white wine
2 tsp chopped fresh tarragon
Salt and black pepper
250 ml (8 fl oz) double cream
Squeeze of lemon juice
Fresh tarragon sprigs, to garnish
Method:
Melt half of the butter in a saucepan, add the onion and mushrooms, and cook gently for 5 minutes.
Roll the fillets, with the skinned sides facing inwards. Stand them in a shallow baking dish, and fill with the mushrooms and onion.
Add the wine, tarragon, and salt and pepper to taste. Cover and bake in preheated oven at 180℃ (160℃ fan, Gas 4) for 15 minutes or until the fish is opaque and flakes easily.
Remove the fish from the dish and keep warm. Pour the juices into a saucepan and boil for 3 minutes or until reduced by half. Stir in the cream and lemon juice, heat through gently, and taste for seasoning before serving, garnished with sprigs of fresh tarragon.
