Wilhelmine Sole

7V//.? delicious fish dish makes an unusual hors d’oeuvre, or it may be served as the main dish for a dinner parly with a mixed green salad and a well-chilled bottle of Pouilly Fume.


12 Dover sole fillets, skinned

1 teaspoon salt

1 teaspoon white pepper

4 oz. button mushrooms, wiped clean and finely chopped

10 fl. oz. dry white wine

10 fl. oz. Mornay Sauce cucumber, peeled and finely chopped

1 teaspoon gelatine

8 fl. oz. single cream


4 oz. cooked peeled prawns or shrimps 6 parsley sprigs

Preheat the oven to moderate 350′ F (Gas Mark 4, 180c C).

Lay the fish fillets on a working surface and sprinkle over half the salt and pepper. Fold each fillet in half crosswise.

Place the fillets in a shallow ovenproof dish, sprinkle over the mushrooms and pour over the wine. Cover the dish with a lid or aluminium foil.

Place the dish in the centre of the oven and cook for 15 to 20 minutes or until the fish flakes easily when tested with a fork.

Remove the dish from the oven. Using a slotted spoon, remove the fish and mushrooms from the dish and place them in a shallow serving dish. Pour over the mornay sauce and place the dish in the refrigerator.

Pour the fish cooking liquid through a strainer into a medium-sized saucepan and add the cucumber. Place the pan over moderate heat and bring the liquid to the boil. Remove the pan from the heat and sprinkle over the gelatine. Stir well until the gelatine has dissolved. Add the remaining salt and pepper and set aside to cool.

Stir in the cream and place the pan in the refrigerator for 20 to 30 minutes or until the mixture has almost set.

Remove the fish and the cream mixture from the refrigerator. Spoon the cream mixture over the sauce on the fish and return the dish to the refrigerator until the cream mixture has set.

Remove the dish from the refrigerator and garnish the dish with the prawns or shrimps and parsley.

Serve immediately.

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