Paupiettes of plaice bonne femme

Portions 2.

Ingredients: 

• 2 x 50g fillet

• 30ml fish stock

• 30ml white wine

• 1/8 lemon

• 50g mushrooms

• parsley

For the velouté:

• 20g margarine

• 20g flour

• 200ml stock

• 1 egg yolk

• 25g butter

• 1 tbsp cream

Method:

Preheat your oven 200C.

If your buying a fish fresh skin and fillet and rid of any bones.

Butter and season an earthenware dish. Roll your fish fillets up and place neatly into the dish, season with salt and pepper.

 Add lemon juice, wine. Chop your parsley up and add to the dish along with the roughly chopped mushrooms. Then pour over your fish stock.

To stop your dish from burning grease with some butter a piece of grease proof paper and place over the top.

Put into the oven to poach for 5-10 minutes.

Once cooked drain the fish well Saving the juices. This will be your cooking liquor.

Making the velouté:

Put your butter in a pan an let it melt add your flour to the butter once melted this will create a roux (forms a paste that will all combine together in the pan)

Then slowly add your fish stock to the velouté. Once combined bring it to the boil and add cooking liquor.

Once it is a your required consistency pass through a strainer. Mix in your butter, egg yolk and cream. 

Coat the fish with this, garnish and serve.