Sole Normandy style recipe

Wipe the fillets, skin them and cut in half down the centre. Fold each piece of fish half and place it in a greased oven proof dish.

Add the cider and water then season. Cover and bake in a moderate oven 350f or gas 4 for 15 to 20 mins.

Drain and keep hot, reserving the cooking liquid. Cut the mushrooms in half, melt 1oz of the butter in a frying pan and cook the mushrooms until tender.

Drain well melt the remaining 1oz of butter in a saucepan add the flour and cook stirring constantly until honeycombed in appearance but not browned for 2 to 3 mins.

Add the reserved cooking liquid bring to the boil stirring and then simmer for 3 to 4 mins.

Add the egg yolk, lemon juice, seasoning, mushrooms and mussels, reheat without boiling.

Arrange the fillets in a heated serving dish and pour the sauce over then garnish with the watercress.

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