Ingredients

• 10 plaice fillets, skinned, rolled tightly
• 6 oz mushrooms, sliced
• ¼ pint white wine
•   seasoning
• 1 lemon, juice only
• ½ pint milk
• 1 oz flour
• 1 oz butter, softened
• ¼ pint single cream

Method

1. Roll plaice fillets tightly. Place in a pan with 5 oz. mushrooms, wine, seasoning and lemon juice; let stand for 1 hour.
2. Add milk and poach for 4–5 minutes. Drain and transfer to a serving dish.
3. Blend flour into the softened butter, then gradually add the fish cooking stock and cook to give a smooth consistency.
4. Add cream to the sauce and pour over the fish. Garnish with croutons, watercress and extra mushroom slices.

Notes