Sole Au Gratin
|Fillets/1 large sole||3|
|White wine||125 Milliliter (1/2 Glass)|
|Lemon juice||1 Tablespoon|
|Mushroom liquor||1⁄4 Cup (4 tbs)|
|Chopped parsley||1 Teaspoon|
|Mushrooms||1⁄2 Cup (8 tbs), sliced (Use The Preserved Mushrooms)|
|Italian sauce||1 Tablespoon|
|Brown breadcrumbs||1 Cup (16 tbs)|
If using a whole sole, skin both sides, cut off the head and fins and make several incisions with a knife across one side of the fish.
Place fish on a well-buttered, fireproof dish (if using whole fish place cut side uppermost), season with pepper and salt, add the white wine, a few drops of lemon juice, a little mushroom liquor and some chopped parsley.
Slice the mushrooms and place in a row down the centre of the fish; cover with a rich Italian sauce.
Sprinkle with brown breadcrumbs, dot a few tiny bits of butter on top of the fish and bake in a moderate oven (350° F., Gas 4) for 20-30 min., according to size of sole.
Serving size: Complete recipe
Calories 753 Calories from Fat 221
% Daily Value*
Total Fat 24 g36.7%
Saturated Fat 12 g60.1%
Trans Fat 0 g
Cholesterol 191 mg63.7%
Sodium 710.2 mg29.6%
Total Carbohydrates 31 g10.3%
Dietary Fiber 2 g8.2%
Sugars 5 g
Protein 85 g170.7%
Vitamin A 21.3% Vitamin C 35.9%
Calcium 9.5% Iron 15.9%
*Based on a 2000 Calorie diet