Soles in Coffins

Serves 4

4 x 225g (8oz) Large Potatoes, pricked with a fork
8 x 75g (3oz) Sole Fillets, skinned
300ml (½ pint) Milk
200ml (7 floz) Dry White Wine
110g (4oz) Mushroom, sliced
110g (4oz) Prawns, cooked and peeled
75g (3oz) Butter
50g (2oz) Plain Flour
1 Small Onion, finely chopped
Pinch Ground Mace
Fresh Parsley
Salt and Pepper

Pre-heat oven to 200°C; 400°F: Gas 6.
Prick the potatoes with a fork and bake for about 1½ hours until soft
Tightly roll the sole fillets, skin side inwards.
Place the onion over in a saucepan, just big enough to hold the fish.
Add the sole fillets,
Place the fish on the onion, pour over the wine, cover and poach for 4-5 minutes, until the fish just is tender.
Gently remove the filets, reserving the cooking liquid.
Add 50g (2oz) of butter in a saucepan.
Add the mushrooms and cook for 2 minutes.
Add the flour and cook gently for 1-2 minutes or until thickened, stirring constantly.
Add the prawns and mace, remove from the heat, season to taste.
Cut a slice from each potato.
Use a teaspoon to scoop out the flesh
Mash the potato flesh with the remaining butter and milk.
Place the shells on to a baking tray.
Spoon in a little of the mashed flesh into each shell.
Add two sole fillets into each shell.
Pour little of the sauce into each shell.
Replace the slices of potato.
Bake for 10 minutes.
Remove the lids, sprinkle with chopped parsley, replace the lids.
Serve immediately.

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Soles in Coffins

Fish
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