Casserole Of Sole Veronique
|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)|
|Lemon juice||1 Tablespoon|
|Bread crumbs||4 Tablespoon|
|Grated cheese||2 Tablespoon|
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