4 Lemon Sole Fillets
100g/4 oz unsalted butter
150g/6 oz mushrooms, sliced
6 tbsp single cream
Salt & Pepper
Juice of half a lemon
Lemon wedges and chopped parsley to garnish |
1 Cut sole fillets into strips, then roll them in seasoned flour and fry gently in 50g/2 oz of butter until golden
2 Melt the remaining butter in a small pan and cook the sliced mushrooms until they are soft, stir in 3 tbsp of cream and cook until reduced.
3 Add salt & pepper to taste and the remaining cream.
4 Put the fish on a serving dish, squeeze over the lemon juice, pour on the mushroom sauce and garnish. Serve with either fresh vegetables or a well-seasoned salad.
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