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Sole Au Gratin

American.Kitchen's picture
Ingredients
  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
Directions

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

Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Fish

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