Good for the sole!
Hello Lindsey, I'm planning ahead for a visit from my family and wanted to try out a couple of fish dishes -
Baked Dover sole fillets with mushroom stuffing and Fillets of sole veronique. Both of these dishes require alcohol albeit at different stages. Can I sub a fish stock for the alcohol without seriously impairing the flavour. If not then I can cook as per the recipe and find something else for the teetotal.
Also any suggestions for sides and desserts to compliment.