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Method :
Melt
25g (1 oz) of the butter in a large gratin dish, add the leeks, celery and
carrots and cook gently until they are all beginning to soften. Add the
mushrooms and continue cooking for about 5 minutes over a low heat.
Lift
out the vegetables. Remove the gratin dish from the heat. Lay the fish
fillets in the dish and season. Scatter the vegetables over the top. Pour
the wine and 150ml (1/4 pint) water over the fish and cover tightly with
foil. Bake at 160C (325F) mark 3 for 40 minutes.
Meanwhile, beat the remaining butter and flour together to make a smooth
paste or beurre manie. Use a fish slice to carefully lift the fish and
vegetables from the dish and place it on a heated serving dish. Cover and
keep hot. Bring the cooking liquor to the boil on the hob.
Whisk
the liquid all the time as you add the beurre manie a teaspoonful at a
time. When all the paste is added and melted into the liquid, simmer the
sauce for about 3 minutes, until thickened.
Reduce the heat and stir in the cream. Heat gently without allowing the
sauce to boil. Taste and adjust the seasoning, then spoon the sauce over
the fish and vegetables, and serve at once.
Serves 4
Other fish such as haddock, plaice or
monkfish may be used in place of whiting in this dish.
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