Out & About July 2017

34 / 68

Whats for Dinner?
Second helpings
by Romilla Arber, £20, directly
from the group, or plus p+p
35
SOLE & PRAWN:
Serves 6
6 lemon sole fillets
100ml white wine
2 lemon quarters
A small sprig of parsley
200g cooked prawns
Sea salt
Freshly ground black pepper
MORNAY SAUCE:
250ml milk
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 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.
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.
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
over the top and place the dish
under a hot grill for a few minutes
just prior to serving.
Recipe
SOLE & PRAWN MORNAY
honest about food, what’s in
it and where it comes from
FOOD & ROOMS
COOKERY SCHOOL
COFFEE SHOPS
BAKERY
CATERING
01635 268989