Sunday 16 May
What do you do with three little fillets of sole, a bouquet of dill, and a dozen or so shrimps that didn't get used for last night's sole roulades? There are several options, but the path of least resistance on a very cool spring evening was to flour and fry the soles, then set them aside while we sautéed a panful of sliced mushrooms and poured cream over it. Once it thickened, we poached the shelled shrimp in the sauce, showered it with dill, and poured it on the side of the golden fillets.
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