Sole Au Gratin
|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)|
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.