Rose Fish Fillets

Ingredients

4 x Regal Plaice Fillets, fresh or defrosted, skinned

15g (½oz) Butter or olive oil

1 Small onion, finely chopped

75g (3oz) Mushrooms finely chopped

10ml (2 tsps) Chopped thyme

Salt & pepper

140ml (¼ pint) Rose or red wine

140ml (¼ pint) Fish or chicken stock

2.5ml ( ½ tsp) Tomato puree

5ml (1 tsp) Cornflower

45ml (3 tbsps) Fromage frais

Method

1) Heat the butter/oil in a shallow pan. Cook the onion until soft. Stir in mushrooms, thyme, seasoning and wine.


2) Bring to boil and cook until wine is reduced to about 15-30ml (1-2 tbsp).


3) Skin the fillets and lay skinned side uppermost on a board, spoon over the mushroom mixture and roll up (secure with a cocktail stick if required). Put into the pan and pour over the stock, cover and cook for 5-8 minutes.


4) Meanwhile, blend together the tomato puree, cornflower and fromage frais.


5) Transfer cooked fish to a serving dish; stir the tomato puree mixture into the pan. Cook, stirring until the sauce has boiled and thickened.


6) Pour the sauce over the fish and serve with pasta and green vegetables.

Serves: 4

Provided By: Sea Fish Authority