Sole Confetti


2 sole fillets
1 tomato, skinned deseeded and chopped
1 shallot, chopped
2 mushrooms, chopped
1 tblsp dried tarragon
1 sherry glass of white wine
freshly ground black pepper
3 tblsp single cream
parsley, chopped for garnish


1. Roll fillets and place in an ovenproof dish.
2. Spread over all other ingredients (except cream and parsley).
3. Cover with foil.
4. Cook in a pre-heated oven 180°C/350°F/Gas 4 for 10 minutes.
5. Remove fish carefully and place on heated serving dish.
6. Add cream to other ingredients and heat through.
7. Spoon over fish and garnish with parsley.

Mary Ann Stewart, Dumbarton