Megrim Sole Fillets with White Wine, Mushroom & Tarrogon Cream Sauce

Megrim Sole Fillets with White Wine, Mushroom & Tarrogon Cream Sauce
Fishboxer Claire Wallace-Watson from Newcastle Upon Tyne


megrim or other sole or plaice fillets
125ml white wine
15g butter
2tbsp olive oil
150g chestnut mushrooms
1/2tsp Dijon mustard - grainy mustard would be nice too
Small bunch of tarragon
5tbsp double cream or creme fraiche



1. Preheat the oven to 210C, 200C fan or Gas 6.
2. Grease an oven proof dish, just large enough to hold the fillets when rolled.
3. Slice the mushrooms in 1/2cm slices and chop the tarragon, leaving some tarragon leaves for garnish.
4. Lightly season the megrim fillets and gently roll, starting tail end first and place in the prepared dish. Lightly season again if wished, at this point I only had a touch more black pepper.
5. Pour over 50ml dry white wine, preferably the one you may be serving with it and dot with 15g butter.  Cover tightly foil and bake in the oven for 8-10 minutes or until just done.
6. Meanwhile slice the mushrooms to about 1/2 cm thick and fry in the olive oil until browned (don't worry if you end up with juices, they will add to the sauce). Add 75ml of your white wine and bring to the boil to cook off the alcohol and soften the flavour, add the Dijon mustard and the chopped tarragon. Then add the cream or creme fraiche if liked (don't use low fat as it will separate out and look curdled).
7. Serve immediately with vegetables of your choice. The cream sauce can either be served on the plate and the fillets placed on top or vice versa. Garnish with the reserved tarragon leaves.