Fish poached in white wine
~ Filets de poisson pochés au vin blanc

Ingredients :

• 60g butter
• 2 tbsp spring onions, chopped
• 1.25kg sole or flounder fillets, skinned
• salt and pepper, to taste
• 1 small bunch parsley
• 2 cups dry white wine
• 2 tbsp plain flour
• 125g cooked prawns, shelled

Preparation and Cooking Instructions

1. Melt half the butter in a pan, add the spring onions and cook for 2 minutes.
2. Roll up the fish fillets and arrange in an ovenproof dish. Sprinkle with the spring onions, and salt and pepper to taste, add the parsley and wine. Cover and cook in a preheated moderate oven, 160°C, for 15-20 minutes until tender.
3. Transfer the fish to a warmed serving dish using a slotted spoon and keep warm; reserve the stock.
4. Combine the remaining butter and flour to make a beurre manié. Strain the stock into a pan and bring to the boil. Gradually stir in the beurre manié to thicken the sauce. Add the prawns and check the seasoning. Spoon over the fish and garnish with lemon wedges and whole prawns, if desired.