With our once monthly fish box arriving on our doorstep yesterday we decided to make the most of it and eat it while its really fresh. We had a wonderful haul of cod, plaice fillets, scallops, dover sole, lemon sole and sprats.
We coated the sprats in a light batter made of plain flour, salt and a little of the fabulous Nyetimber (extravagant yes but it was bubbly and open). They were then shallow fried in oil over a high heat. Ideally they would have been deep fried but rapeseed oil is quite expensive and we didn’t want to go mad. They were very good although I will admit that they are not my favourite to eat but were a good starter to our fishy supper.
Next I moved my attentions to main course. Lemon sole with a creamy mushroom sauce. I would totally recommend this as a special treat.
150 ml white wine or bubbly 🙂
150 ml water
1 small onion, peeled and sliced
6 small mushrooms
a sprig of pepperleaf
1 tbsp butter
1 tbsp flour
2 tbsp single cream
3. Bake, covered at 170°C with a buttered paper or foil or lid, for 20 – 30 minutes.
4. Strain the liquid from the fish and make up to 300 ml (1/2 pt) with extra water or wine if necessary.
5. Poach the mushroom caps in this liquid for a few-minutes — remove and keep warm.
6. Make a roux with the butter and flour and make up a sauce with the fish liquid.
7. Add the cream to the sauce just before serving, pour it over the warmed fish, and serve with the mushroom caps.