BrahMos WORLD INDIA MADHYA PRADESH BHOPAL WTN SPECIAL GOSSIP CORNER RELIGION SPORTS BUSINESS FUN FACTS ENTERTAINMENT LIFESTYLE TRAVEL ART & LITERATURE SCIENCE & TECHNOLOGY HEALTH EDUCATION DIASPORA OPINION & INTERVIEW RECIPES DRINKS BIG MEMSAAB 2017 BUDGET 2017 FUNNY VIDEOS VIRAL ON WEB PICTURE STORIES Mahakal Ke Darshan
WTN HINDI ABOUT US PRIVACY POLICY SITEMAP CONTACT US
logo
Breaking News

Mushroom-stuffed sole fillets

Saturday - May 25, 2019 1:04 pm , Category : RECIPES


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.
Leave a Comment
* Name
* Email (will not be published)
*
* - Required fields