Sole Bonne Femme

[Fish and Shellfish]

70g/2½oz butter

1 shallot, finely chopped

170g/6oz mushrooms, thinly sliced

290ml/½ pint hot fish stock, made from trimmings

100ml/3½fl oz dry white wine

½ teaspoon lemon juice

3 medium soles, skinned and filleted

salt and freshly ground white pepper

15g/½oz plain flour

150ml/¼ pint double cream

1. Preheat oven to 180°C/350°F/Gas mark 4.

2. Melt 15g/½oz butter in a pan, add the shallots and mushrooms and cook on low for 10 minutes or until the shallots are soft. Add stock and wine and reduce by boiling to half its original quantity. Add the lemon juice.

3. Put the shallots and mushrooms into the bottom of an ovenproof dish. Arrange the sole fillets, folding the ends underneath, on top. Season with salt and pepper. Cover with a lid and bake for 10-15 minutes.    

4. Lift fish on to a plate and keep warm. Strain cooking liquid into a pan and keep the mushrooms as a garnish.

5. Reduce liquid to 125ml/4fl oz by boiling.

6. Melt 1 oz of the remaining butter, add the flour and cook for 30 seconds. Remove from the heat and add the fish stock. Stir well and return to the heat and bring slowly to the boil, stirring until very thick.

7. Cut remaining butter into small cubes. Gradually beat the cream into the sauce. Remove from heat and gradually beat in the cubes of butter to make it shiny. If its too thick then add a little milk. Season to taste with salt,  pepper and lemon juice

8. Reheat mushrooms. Arrange the fish on a warm serving dish. Coat the fish with the cream sauce, spoon the mushrooms down the centre and serve.