SOLE GRATIN IN A LIGHT CREAM SAUCE

By Judy Montagu

900 gr. small potatoes, scrubbed
6-8 medium fillets of sole (175 gr.) or 12-16 smaller ones, washed and skinned
300 ml. sour cream (about 11/2 containers)
11/2 tsp. sea salt
1/4 tsp. white pepper 1 medium onion, finely chopped
25 gr. butter

FOR THE TOPPING:
75 gr. grated cheddar

Cook the potatoes in their skins in boiling water until barely tender, about 15 mins. Skin if desired, cool and slice 2 cm. thick. Lightly salt the fish and season the cream with the salt and pepper. Gently fry the onion in the butter until golden, about 5 mins.

Take a dish about 4 cm. deep, wide enough to hold the fillets, folded, in one layer. Butter it well. Arrange the potato slices evenly.

Lay the folded fillets side by side on top and scatter with the fried onion.

Finally, spoon the seasoned cream over and scatter the grated cheese evenly. Place a sheet of buttered greaseproof paper or baking parchment lightly on top.

The dish can now be refrigerated for up to 12 hours. Leave at room temperature for 1 hour before baking.

Preheat the oven to 160?, and bake for 30 mins. until the sauce is bubbling very slightly and the fish has lost its glassy appearance. Remove the paper. If the dish is still too pale, grill gently for 3-4 mins. until it turns a rich golden brown.