Sole Normande Gratinée from The Robert Carrier Cookbook by Robert Carrier

Ingredients

• ¼ pint fish fumet (¼ pint water, fish trimmings and 1 small onion, finely chopped)
• freshly ground black pepper
• 1 wine glass white wine
• salt
• 2 dover sole, filleted
• 2 tablespoons butter
• 4-6 button mushrooms, sliced
• 2 tablespoons double cream
• ½ pint hollandaise sauce
• crescents of flaky pastry (optional)
• 1 tablespoon lemon juice
• ½ small packet frozen prawns