2 lb fish fillets
2 eschalots or 1 small onion, chopped
2 oz mushrooms, sliced (optional)
1/2 pt dry white wine
1 tbsp margarine for greasing
2 tbsp white sauce
4 tbsp cream
1 tbsp each chopped eschalot and parsley
1 Preheat oven to moderate, 350 degrees.
2 Butter a heatproof baking dish. Arrange the eschalots and mushrooms, if
using, on the bottom of the dish and sprinkle with salt and pepper. Place
the fish on top, add the wine and cover with greased wax paper or foil.
3 Bake for 10-12 minutes, until the fish flakes easily when tested with a
4 Drain the juices from the baking dish into a saucepan. Cook over moderately
high heat until reduced by about a half. Add the white sauce and cream and
cook until sauce has thickened, rotating the pan all the time.
5 Pour the sauce over the fillets and sprinkle with the chopped eschalot and