Sole Normande - Fish
12 sole fillets, skinned freshly ground black pepper 2 tablespoons chopped fresh parsley Sauce: grated rind of 1 lemon 1 clove garlic, finely chopped 50 g button mushrooms, sliced 25 g butter 50 g peeled prawns 50 g mussels, cooked 2 teaspoons brandy lemon slices, to garnish Season the skinned side of the fillets with salt, pepper and parsley. Roll up with the skinned side inwards and secure with wooden cocktail sticks. Place the fish rolls in a shallow dish, cover and cook on Full for 6 minutes. Set aside, covered. Place the lemon rind, garlic, button mushrooms and butter in a medium bowl. Cover and cook for 2 minutes. Stir prawns and the mussels, then cover and cook for another 2 minutes in microwave. Stir in the brandy and season to taste with salt and pepper. Arrange the sole on a warm serving dish, remove cocktail sticks and spoon over the sauce. Garnish with slices of lemon and...