Out & About June 2017

Recipe SOLE & PRAWN MORNAY

SOLE & PRAWN: Serves 6

MORNAY SAUCE: 250ml milk

6 lemon sole fillets 100ml white wine 2 lemon quarters A small sprig of parsley 200g cooked prawns Sea salt Freshly ground black pepper

1 bay leaf 25g butter 25g flour

50ml double cream 1 tsp Dijon mustard 50g Gruyère cheese, grated Sea salt Freshly ground black pepper

TO COOK THE SOLE: n Preheat the oven to 180 ° C/Gas 4. Place the sole fillets in an ovenproof dish and pour on the wine. Place the lemon quarters and parsley sprig on top of the fish and season with salt and pepper. Cover the fish fillets with a piece of baking parchment and bake for 10 minutes. Heat the grill. n Remove the dish from the oven and add the prawns. Spoon the sauce

TO MAKE THE SAUCE: n Heat the milk in a small saucepan with the bay leaf, until it is just simmering. Place to one side for five minutes. n Meanwhile, melt the butter in another pan, then add the flour and stir to incorporate. Remove the saucepan from the heat and gradually stir in the warm milk.

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Return the pan to the heat and bring to a simmer for 5 minutes. Add the cream, mustard and cheese and stir. Check the seasoning, then remove from the heat.

over the top and place the dish under a hot grill for a few minutes just prior to serving.

01635 268989 www.honestygroup.co.uk

Whats for Dinner? Second helpings

by Romilla Arber, £20, directly from the group, or plus p+p www.honestygroup.co.uk

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