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Lemon Sole with Wild Mushrooms and Watercress and Tomato sauce RECIPE

Hub-UK first came into existence back in May 2000. Seems a long time ago now!

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

A lot of the details of who contributed what have either become blurred or disappeared over the years but the recipes are still worthwhile either in their own right or for the inspiration they might give.

This is a Hub-UK recipe. Prepare the sauce in advance and then the rest falls into place very quickly and easily. (Remember measurements only have to be approximately the same so don't panic if you can't get exact quantities).


2 Lemon sole fillets
Wild mushrooms (other types will do as long as strong flavour)
8 small new potatoes

1 onion finely diced
85gs watercress rough chopped
285ml fresh fish stock
350ml mushroom stock
3 small skinned tomatoes chopped
10ml Double cream
50ml sherry (sweet or medium)
Black pepper
Sea salt
Olive Oil


  • First job is to make your mushroom stock. To do this place your wild mushrooms in a bowl and pour over 350ml of boiling water.
  • Leave to stand for half an hour.
  • Drain off mushrooms and keep to one side.
  • Put a tablespoon of olive oil in your pan (I use a wok because of the control it gives and the extra heat) and gently sauté diced onions.
  • Add watercress and continue to sauté until it goes limp - 1 or 2 minutes.
  • Add tomatoes and sauté for another 3 to 4 minutes.
  • Add fish stock, mushroom stock and sherry.
  • Bring to boil and reduce liquid by half (approximately) add sea salt to season together with a good amount of freshly ground black pepper to give strong peppery taste.
  • When reduced and liquid has started to thicken remove from heat.
  • Everything now has to be put through a liquidiser (so that you do not lose any of the goodness). Then push through a sieve to ensure sauce will be smooth.
  • Return to pan - if not of a sauce consistency reduce further.
  • Add cream to sauce and increase heat, stirring all the time until sauce reaches a creamy consistency.
  • Put to one side until ready to serve (reheat before serving)
  • To cook your lemon sole line an oven dish with a double layer of tin foil.
  • Coat foil with melted butter.
  • Place filets in and brush with melted butter.
  • Spread wild mushrooms over fish (cut any that are too big in half) and place several slices of butter over mushrooms.
  • Cover with tin foil and place in oven at 200°C for 30 minutes.
  • When cooked place fillets on individual plates with mushrooms placed to one side and then pour sauce over fish.
  • Serve with minted new potatoes.

Serves 2

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