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.