1 pack Prime Lemon Sole Rollettes
Salt and white pepper
2 tbsp. lemon juice
2 tbsp. butter
2 tbsp. flour
200ml fish stock
Pinch of ground nutmeg
1 tsp. Dijon mustard
100ml double cream
200gm grated cheese
Handful of fresh chopped chives
Sprinkle salt and pepper over the lemon sole rollettes. Arrange them in a single layer in a baking dish. Pour in fish stock and lemon juice. Cover and bake at 200˚C until fish is just opaque – about 10 minutes. Remove fish with slotted spatula; drain.
Measure cooking liquid; add water if needed, to make 230ml.
Melt butter in saucepan. Mix in flour and nutmeg. Cook until bubbling. Remove from heat, blend in mustard. Gradually add fish stock and cream. Cook on medium heat until thick. Stir in half of the cheese.
Spoon sauce over the fish. Sprinkle with cheese. Bake, uncovered at 200˚C for 8 to 10 minutes. Sprinkle with chopped chives before serving – delicious!