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Sole Au Gratin

  Sole fillets 4
  Fennel seed 1 Milliliter (1/4 Teaspoon)
  Fresh mint leaves 4
  Mushrooms 1⁄4 Pound, sliced thick (125 Grams)
  Dry white wine 125 Milliliter (1/2 Cup)
  Water 250 Milliliter (1 Cup)
  Butter 45 Milliliter (3 Tablespoons)
  Flour 55 Milliliter (3 1/2 Tablespoons)
  Grated cheddar cheese 175 Milliliter (3/4 Cup)
  Butter 1 Tablespoon (Extra)
  Lemon juice 1
  Salt To Taste
  Pepper To Taste

Lightly grease frying pan with a bit of butter.
Add fish, fennel seed, mint, mushrooms and lemon juice; season well.
Pour in wine and water; cover and bring to boil.
Turn filets over, shut off heat and let stand 1 minute.
Remove fish and set aside.
Replace frying pan on stove and cook liquid 2 to 3 minutes over high heat; set aside.
Heat 3 tbsp (45 ml) butter in saucepan.
Add flour and cook 1 minute, stirring constantly.
Add cooking liquid with mushrooms to saucepan; mix well and season.
Cook 8 minutes over low heat.
Break fish into smaller pieces and place in scallop shells.
Pour mushroom sauce over and top with cheese.
Broil in oven until melted.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2067 Calories from Fat 1008

% Daily Value*

Total Fat 114 g175.2%

Saturated Fat 70.3 g351.7%

Trans Fat 0 g

Cholesterol 631.4 mg210.5%

Sodium 2076.3 mg86.5%

Total Carbohydrates 56 g18.6%

Dietary Fiber 3.9 g15.7%

Sugars 4.7 g

Protein 172 g343.2%

Vitamin A 91.4% Vitamin C 71.6%

Calcium 144.1% Iron 35.8%

*Based on a 2000 Calorie diet

Sole Au Gratin Recipe