SERVES 4
-4 dover sole fillets, about 115g/4oz each, skinned;
-50g/2oz/1|4 cup butter or non-hydrogenated margarine;
-500ml.17fl oz/generous 2 cups fish stock;
-150g/5oz/2cups chanterelles or oyster mushrooms, cleaned and wiped;
-a large pinch of saffron threads;
-150ml/1|4 pint/2|3 cup double (heavy) cream or soya cream;
-1 egg yolk;
-sea salt and ground white pepper;
-flat leaf parsley spirgs, to garnish;
-boiled new potatoes and steamed broccoli florets, to serve.
1. Heat the oven to 200C/400F/Gas6. Cut the fillets in half lenghtways and place on a board with the skinned side upermost. Season, the roll them up. With a little butter, grease a baking dish large enough to hold the fillets in a single layer. Arrange the rolls in it, the pour over the fish stock. Cover tightly with foil and bake for 12-15 minutes until cooked through.
2. In a frying pan, saute the mushrooms (have the large ones) in the remaining butter for 3-4 minutes. Season with salt and pepper and keep hot. Lift the fillets out of the dish and place on a heated serving dish. Keep hot. Strain the liquid into a small pan. Add the saffron and reduce to 250 ml/8fl oz 1cup over a hight heat. Stir in the cream and let the sauce bubble for a moment.
3. Lightly beat the egg yolk in a smal bowl, pour a little of hot sauce and stir well. Stir the mixture into remaining sauce and pan the cook very gently for 1-2 minutes until slightly thickened. Season to taste. Stor the chanterelles and pour the sauce over the sole fillets. Garnish with parsley and serve.
Nutritional info per portion: Energy 411 kcal/1699 kj; Protein 24.7g; Carbohydrate 0.9g of which sugar 0.8g, Fat 34.2g of which saturate 19.5g, Cholesterol 191mg, Calcium 65mg, Fibre 0.4g, Sodium 213mg.