Sole with Prawns and Mushrooms (filets de sole la normande) Recipe

Sole with Prawns and Mushrooms (filets de sole la normande) Recipes

Ingredients :

4 soles, filleted and skinned (retain heads, bones and skins)

4oz button mushrooms

2 tbsp flour

2oz butter

6oz shelled prawns (well drained if frozen)

4 tbsp cream

Method :

Use the bones, skin and heads of the fish to make a wine court-bouillon. Wipe and slice the mushrooms, poach them in a little butter for 3 minutes, then put aside.

Butter an ovenproof fish and arrange the fillets of fish, folded in halves, on it. Dot with a little butter and pour on enough strained fish stock almost to cover the fish.

Cover with tinfoil and bake in the oven 180C, 350F, Gas 4 for about 15 minutes, or until the fish is just cooked. Then carefully drain off the cooking liquor without disturbing the fish fillets.

Make a roux in a saucepan, using half the butter and all the flour, and add 200ml of the cooking liquor. Stir well to make a smooth sauce and bring to the boil. Add the mushrooms and prawns, and stir in the cream away from the heat.

Check the seasoning. Pour the sauce over the fish and return to the oven 180C, 305F, Gas 4 for 5 minutes.

Serves 4

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