Ingredients

60g butter

1 onion, finely chopped

375g mushrooms, finely chopped

2 large lemon sole, each cut into 4 fillets and skinned

250ml dry white wine

2 teaspoons chopped fresh tarragon

Salt and black pepper

250ml double cream

Squeeze of lemon juice

Instructions

1. Melt half the butter in a saucepan, add the onion and mushrooms, and cook gently for 5 minutes.

2. Roll the fillets, with the skinned sides facing inwards. Stand them in a shallow baking dish, and fill with the mushroom and onion mixture.

3. Add the wine, tarragon, and salt and pepper to taste. Cover and bake in a preheated oven at 180 degrees Celsius, for 15 minutes or until the fish is opaque and flakes easily.

4. Remove the fish from the dish and keep warm. Pour the juices into a saucepan and boil for 3 minutes or until reduced by half. Stir in the cream and lemon juice, heat through gently, and taste for seasoning before serving.

Editor: Donald