Fish Poached in White Wine

Serves: to serve 6

Prep Time: 5 Minutes

Cook Time: 25 Minutes

Ready In: 30 mins

Ingredients

2 - 3 - spring onions (a.k.a. scallions or salad onions)

2½ lb - sole or plaice fillets (skinned)

  - salt and pepper

several sprigs - parsley

¾ pint - dry white wine

2 tablespoons - plain flour (all purpose flour)

4 oz - cooked, shelled prawns

1 - lemon

Directions

1. Discard the root and the dark green tops and finely chop the spring onions. Add them to half the butter in a small pan and cook for two minutes.
2. Roll up the fish fillets and arrange them in an ovenproof dish. Sprinkle the spring onions over and season with salt and freshly-ground pepper to taste. Add the parsley and the wine, then cover and cook in a preheated moderate oven (Mk 3 - 325ºF - 170ºC) for 15-20 minutes until tender.
3. Transfer the fish to a warmed serving dish using a slotted spoon, and keep warm (reserve the stock).
4. Combine the remaining butter and the flour to make a beurre manié. Remove the parsley from the stock and discard. Place the stock into a pan, bring to the boil and gradually stir in the beurre manié to thicken the sauce. Add the prawns and check the seasoning. Spoon the sauce and prawn mixture over the fish and garnish with lemon wedges. Serve immediately with Braised Leeks or Samphire.