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.
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