Lemon Sole With Mushrooms
|Mushrooms||10 1⁄2 Ounce|
|Cream of mushroom soup||1⁄3 Cup (5.33 tbs)|
|Sour cream||1⁄4 Cup (4 tbs) (creme fraiche)|
|Lemon sole fillets||2 Pound|
|Fresh lemon juice||3 Tablespoon|
Put the shallots in a bowl with 1 teaspoon of the butter and microwave on HIGH for 3 minutes.
Wipe the mushrooms with a damp cloth or kitchen paper and add to the shallots.
Cover and microwave on HIGH for 5 minutes.
Cut the largest mushrooms in smaller pieces.
Mix together the mushroom soup and sour cream (creme fraiche) and pour over the mushroom mixture.
Cover and microwave on HIGH for 2 minutes.
Rinse the fish fillets and pat dry on kitchen paper.
Season lightly with salt and pepper.
Fold each fillet into three.
Using the remaining butter, butter a round dish.
Arrange the fish in the dish, leaving the center empty.
Add the lemon juice, cover and microwave on HIGH for 4 minutes.
Lift the fish out and arrange in a serving dish.
Add the cooking liquid to the mushroom mixture.
Taste and adjust seasoning.
Pour over the fish