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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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