SOLE RECIPES

Pan Fried Soles

4 soles (skin and side bones removed)

Fish spice
60ml olive or canola oil
lemon thyme, chopped
1 lemon cut into wedges
 Sprinkle the sole on both sides with the fish spice.
Preheat a heavy based frying pan on high heat, add the oil and heat.
Add the fish, fry until golden on one side, turn over, and cook the other side until golden.
Serve, garnished with the thyme and lemon wedges.*November food.com

FILET OF SOLE WITH MUSHROOMS 

225g sliced mushrooms
500ml water
250ml white wine
4 sole fillets
45ml butter
45ml flour
250ml light cream
60ml fine breadcrumbs
250ml Mornay sauce
Preheat the oven to 260 degree C. Boil the mushrooms in the water and wine for 7min. Strain the mushrooms and reserve the liquid. Poach fish in the liquid and keep hot in a casserole dish. In a sausepa met the butter, add the flour and make a paste. Add the cream and mushrooms. Simmer until very thick. Mix in Mornay sause. Pour mixture over the fish, sprinkel with breadcrumbs, bake until golden brown. Serve13/4/13