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Sole Au Gratin

American.Kitchen's picture
  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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