Baked Sole with Mushrooms & Peas | Castello®

Ingredients

• 15 ml olive oil
• 4 sole fillets, rinsed and patted dry
• 200 ml fish stock /bouillon
• pinches of salt
• 75 g butter
• 250 g button mushrooms, cleaned and sliced
• 2 shallots, peeled and finely chopped
• 30 g all-purpose flour
• 175 ml dry white wine
• 120 g Castello® Aged Havarti, cut into small cubes
• salt
• freshly ground black pepper, to taste
• 240 g fresh or frozen peas (defrosted)
• 30 g chives, finely chopped