Sole With Creamed Mushrooms
|Minced mushrooms||1⁄2 Pound|
|Finely chopped shallots||1⁄4 Cup (4 tbs)|
|Dried thyme||1⁄2 Teaspoon|
|Marsala/Dry white wine||1⁄2 Cup (8 tbs)|
|Whipping cream||3⁄4 Cup (12 tbs)|
|Boneless skinless sole fillets||1 Pound (8 Of Equal Size)|
|Shredded gruyere cheese/Shredded swiss cheese||1⁄2 Cup (8 tbs)|
1. In a 10- to 12-inch frying pan over high heat, stir mushrooms and shallots in butter until mushrooms are browned, about 10 minutes. Add thyme, marsala, and cream. Stirring often, boil until mixture is pale gold color and there is no free-flowing liquid, 6 to 7 minutes. Let cool to room temperature.
2. Rinse sole, pat dry, and lay fillets flat. Spoon mushroom mixture equally onto fillets and spread to coat evenly. Roll fillets from narrow end and set seam down on a sheet of foil (about 9 by 13 in.).
3. Have barbecue ready with direct heat at hot. Set foil with fish on grill and cover with lid (open vents for charcoal). Cook until sole is opaque but moist-looking in thickest part (cut to test), about 8 minutes. The last 2 minutes, sprinkle cheese evenly on fish.
4. Slide a rimless baking sheet under foil and lift from grill. With a wide spatula, transfer sole to plates; scrape any drippings from foil and spoon onto fish. Garnish with thyme sprigs. Add salt to taste.