Sole and Mushroom Casserole

Ingredients

• 2 tablespoons capers drained
• 2 teaspoons cornstarch 
• 2 tablespoons cooking sherry 
• 0.5 teaspoon tarragon dried
• 1 teaspoon ginger fresh minced peeled
• 0.8 cup spring onion chopped
• 0.5 cup milk 1% low-fat ()
• 4 servings mushrooms 
• 1.5 pounds potatoes - remove skin rinsed peeled cut into 1/2-inch cubes
• 4 servings salt and pepper 
• 1 tablespoon soya sauce 
• 0.3 cup swiss cheese shredded
• 1 pound sole rinsed

Equipment

• bowl
• frying pan
• oven
• sieve
• blender
• potato masher
• aluminum foil
• pastry bag

Directions

1. Pour one recipe's worth of Mushroom Essence through a fine strainer into a 4- to 5-quart pan; discard the ginger. Put mushrooms in a shallow 10- to 11-inch oval casserole (about 2 1/2 qt.).
2. Add 1/2 cup green onions, capers, sherry, soy sauce, and ginger to mushrooms; mix and spread level.
3. Lay sole fillets evenly over mixture, overlapping if necessary. Cover casserole tightly with foil.
4. Bake sole in a 375 oven until fillets are opaque but still moist-looking in center of thickest part, about 15 minutes.
5. While sole bakes, add potatoes and tarragon to mushroom broth. Bring to a boil over high heat; cover and simmer until potatoes are soft enough to mash easily, about 15 minutes.
6. Drain potatoes in a strainer over a bowl.
7. Pour liquid back into pan and put potatoes in the bowl.
8. Uncover sole and drain juices into pan. Boil liquid over high heat until reduced to about 3/4 cup, 4 to 5 minutes. In a small bowl, blend cornstarch with 1 tablespoon water and stir into boiling liquid; stir until boiling again, and remove from heat. Turn oven to broil.
9. Meanwhile, with a potato masher or a mixer, mash potatoes until smooth, adding enough milk for desired texture. Push sole and mushrooms toward center of casserole to leave a 1-inch space around the edge. Spoon potatoes (or pipe through a pastry bag with a large plain or star tip) into space.
10. Pour sauce over sole mixture.
11. Sprinkle potatoes with cheese.
12. Broil about 4 inches from heat until cheese is very lightly browned, about 4 minutes.
13. Sprinkle with remaining 1/4 cup green onions.
14. Add salt and pepper to taste.