Mushroom-Stuffed Sole Fillets - Fish recipe

• 4 tbsp butter
• 1 onion, finely chopped
• 5 cups (375 g) mushrooms, finely chopped
• 2 large sale, skinned and each cut into 4 fillets
• 1 cup (250 ml) dry white wine
• 2 tsp chopped fresh tarragon
• salt and black pepper
• 1 cup (250 ml) heavy cream
• squeeze of lemon juice

STEPS :

1. Melt half of the butter in asaucepan,addthe onion and mushrooms, and cook gently for 5 minutes.
2. Roll the fillets. Stand the rolls in a shallow ovenproof dish and fill them with the mushroom mixture.
3. Add the wine, tarragon, and salt and pepper to taste. Cover with foil and bake in a 350癋 (l80癈) oven for 15 minutes or until the fish is opaque and the flesh flakes easily.
4. Remove the fish from the dish and keep warm. Pour the juices into a pan and boil for 3 minutes or until reduced by half. Stir in the cream and lemon juice, taste for seasoning, and serve immediately.

Rolling the fillets

Bring around the 2 ends of each fillet to form a circle, with the smaller tail end on the outside.

Thread a wooden toothpick through both ends of each fillet to seal.