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.
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