Sole with Wild Mushrooms and Watercress and Tomato
first came into existence back in May 2000. Seems a
long time ago now!
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.
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.
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.
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).
Lemon sole fillets
Wild mushrooms (other types will do as long as strong
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)
job is to make your mushroom stock. To do this place
your wild mushrooms in a bowl and pour over 350ml
of boiling water.
to stand for half an hour.
Drain off mushrooms and keep to one side.
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.
tomatoes and sauté for another 3 to 4 minutes.
fish stock, mushroom stock and sherry.
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
reduced and liquid has started to thicken remove from
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.
to pan - if not of a sauce consistency reduce further.
cream to sauce and increase heat, stirring all the
time until sauce reaches a creamy consistency.
to one side until ready to serve (reheat before serving)
cook your lemon sole line an oven dish with a double
layer of tin foil.
foil with melted butter.
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
with tin foil and place in oven at 200°C for 30 minutes.
cooked place fillets on individual plates with mushrooms
placed to one side and then pour sauce over fish.
with minted new potatoes.
Hub-UK : email@example.com