Fillet of Fish in Creamy Mushroom Sauce
8 single sole fillets
1 tbsp seasoned flour
1-1/4 tbsp butter
1 cup mushrooms, thinly sliced
a scant 1/2 cup fish broth
a scant 1/2 cup heavy cream
1 tsp lemon juice
2 tsp fresh parsley, chopped
20 seedless white grapes, halved
salt and pepper
Coat the fish with seasoned flour, melt half the butter in a large skillet, and fry the fish over a medium heat for about 2 minutes on each side until lightly golden. Transfer to a place and keep warm.
Add the remaining butter to the pan and cook the mushrooms for 3 minutes. Add the broth and simmer for 2 minutes. Stir in the cream and lemon juice and then simmer for 2 minutes. Add the parsley and grapes, then season with salt and pepper and pour over the fish. Makes 4 portions.
