SERVES FOUR

INGREDIENTS

15ml/l tbsp plain (all-purpose) flour
4 veal escalopes (US scallops), each weighing about 75-115g/3-4oz
30ml/2 tbsp sunflower oil
1 shallot, chopped
150g/5oz/2 cups oyster mushrooms, sliced
30ml/2 tbsp Marsala or medium-dry sherry
200ml/7fl oz/scant 1 cup creme fraitche
30ml/2 tbsp chopped fresh tarragon
salt and ground black pepper

Season the flour and use to dust the veal escalopes, then set aside.

Heat the oil in a large frying pan and cook the shallot and mushrooms for 5 minutes. Add the escalopes and cook over a high heat for about 1 1/2 minutes on each side. Pour in the Marsala or sherry and cook until reduced by half.

Use a spatula to remove the veal escalopes from the pan. Stir the creme fraiche, tarragon and seasoning into the juices remaining in the pan and simmer gently for 3-5 minutes, or until the sauce is thick and creamy.

Return the escalopes to the pan and heat through for 1 minute before serving.