I needed a cool feeling fish dish, bright with colour but full of flavour. I found an old recipe that I hadn’t made in years. I bought my Shiitake mushrooms at T&T and made up a mushroom mousse and then stuffed little turbans of fresh sole. I bake them off in some white wine and then reduced the wine to make a beurre blanc sauce and finished it with some cilantro. I’ll serve it with a wild rice pilaf and some green beans. I’m taking dinner over to a friend’s house tonight. Light and yummy, can’t wait!