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Casserole Of Sole Veronique

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Ingredients
  Milk 2 Cup (32 tbs)
  Sole fillets 2 1⁄2 Pound
  Sliced mushrooms 2 1⁄2 Cup (40 tbs), sliced
  Butter/Margarine 1⁄2 Cup (8 tbs)
  White grapes 2 Cup (32 tbs) (Seedless Or Seeded)
  Flour 4 Tablespoon
  Lemon juice 1 Tablespoon
  Bread crumbs 4 Tablespoon
  Grated cheese 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Preheat oven to 375 °F.
Heat milk in skillet.
When just below boiling point, put in fish; poach very gently 5 minutes.
Saute mushrooms in half the butter 3 minutes.
Put with grapes into lightly buttered casserole.
Arrange drained fish on top.
Melt remaining butter.
Add flour; stir 1 minute.
Add fish milk; whisk until thick and smooth.
Season with salt, pepper, and lemon juice; pour over fish.
Sprinkle with bread crumbs and cheese mixed together; dot with butter.
Cook 25 to 30 minutes or until top is golden brown

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Ingredient: 
Fish
Interest: 
Everyday

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Average: 4.4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2842 Calories from Fat 1158

% Daily Value*

Total Fat 131 g201.7%

Saturated Fat 75.3 g376.6%

Trans Fat 0 g

Cholesterol 857.8 mg285.9%

Sodium 2383.3 mg99.3%

Total Carbohydrates 161 g53.5%

Dietary Fiber 6 g24.1%

Sugars 76.8 g

Protein 254 g507.8%

Vitamin A 79.9% Vitamin C 101.2%

Calcium 120.7% Iron 59.4%

*Based on a 2000 Calorie diet

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Casserole Of Sole Veronique Recipe