Fillet of sole or flounder, fresh or defrosted frozen
6
tbsp
Butter or margarine
1/4
C
Finely chopped scallions
1
C
Dry white table wine
1/2
Bay leaf
1/2
C
Sliced fresh mushrooms
1
tsp
Salt
1/2
C
Light cream
Heat oven to 350° F.
Arrange fish fillets in a shallow baking pan. Dot top with bits of butter. Add scallions, wine, bay leaf, mushrooms and salt. Cover tightly with aluminum foil. Bake about 30 minutes until fish flakes easily. Remove fish to a heated serving platter; keep warm.
Pour liquid from baking pan into a small saucepan. Cook over moderate heat until liquid is reduced to about 1/2 the original amount. Add cream slowly; cook and stir 5 minutes. Pour sauce over fish.