| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Dilly, Dines, Out |
1 |
servings |
INGREDIENTS
| 2 |
|
Fillets Dover sole |
| 2 |
oz |
Spinach |
| 6 |
oz |
Mushrooms; sliced |
| 1 |
oz |
Shallots; diced |
| 1/4 |
pt |
White wine |
| 2 |
|
Tomatoes; diced |
| 1 |
oz |
Butter |
| 1/2 |
pt |
Fish stock |
| 1/2 |
pt |
Double cream |
|
|
Chives; chopped |
INSTRUCTIONS
Quickly blanch the spinach in boiling water. Dry spinach and lay on fish
fillets.
Roll up fillets and place on a pan. Add a little fish stock, wine and
shallots. Cover pan, place in oven at 180C and cook for 10 minutes.
Meanwhile, for the sauce, melt the butter in a pan.
Add the rest of the shallots and all the mushrooms. Cook until soft. Add
the remaining white wine and fish stock and reduce by half. Add the cream
and reduce.
Stir in the diced tomatoes, chives and seasoning. Spoon on to a plate.
Arrange the cooked sole on the sauce and garnish.
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