Cooking time: 25-30 mins.
Preparation time: 25 mins
Main cooking utensils: ovenproof dish, saucepan
Oven temperature: 375°F.
Oven position: center

For 4 people you need:
4 fillets sole
1 tablespoon white wine
seasoning

Normandy sauce:
2 tablespoons butter
¼ cup all-purpose flour
1¼ cups fish stock*
1 egg yok
juice of 1 lemon
seasoning
1 tablespoon butter
8 cooked mussels
8 cooked button mushrooms

Garnish:
watercress

1. Prepare fish stock by simmering fish skin and trimmings in generous 1¼ cups salted water, add liquid from cooking mussels and mushroom trimmings.
2. Fold skinned fillets in two and place in buttered dish, pour over wine, add seasoning and bake for 15-20 minutes or until the fish is opaque.
3. Drain well, add liquid to strained fish stock, keep fish warm.
4. Melt the 2 tablespoons butter, stir in flour and cook 3 minutes.
5. Add fish stock slowly, stirring continuously until smooth, bring to boil, cook for 4-5 minutes.
6. Cool, add egg yolk, reheat to thicken sauce but do not boil, add lemon juice, seasoning and whisk in the butter.
7. Add mussels and halved mushrooms, and heat gently.
8. Arrange fillets on serving dish, pour sauce over, garnish with watercress.

TO SERVE: Hot with mixed vegetables.
TO VARY: Use flounder or whiting

⃰ See stage 1

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