Plaice or Sole with Mussels

Name: Plaice or Sole with Mussels
Yield: Serves 6
Ingredients: 1 egg yolk; 1½ ozs (45 g/scant ⅓ cup) roux; 3 peppercorns; a small sprig of parsley; a small sprig of thyme; a few slices of onion; a few slices of carrot; ½ pint (300 ml/1¼ cups) milk; 6 ozs (170 g/2 cups) sliced mushrooms; 2½ fl ozs (60 ml/generous ¼ cup) dry white wine; 24 mussels; salt and freshly ground pepper; salt and freshly ground pepper; ½ oz (15 g/⅛ stick) butter; 6 large fillets of black sole or plaice, 2¼ lbs (1.1 kg) approx.; 6 large fillets of black sole or plaice, 2¼ lbs (1.1 kg) approx.; 3 fl ozs (75 ml/scant ½ cup) cream

Preparation info

Serves
6

Difficulty
Medium

Appears in

Simply Delicious 2

By Darina Allen

Published 1990

About

Ingredients

6 large fillets of black sole or plaice, 2¼ lbs (1.1 kg) approx.

Fish course
Pescatarian

Method

Make the Béchamel Sauce in the usual way. Skin the fillets of fish. Smear a little butter over the base of an ovenproof dish.

Tuck in the ends of the fish fillets and arrange in a single layer on the dish. Season with salt and freshly ground pepper. Put the