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Sole Au Gratin

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Ingredients
  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)
  Butter 1 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Fish
Cook Time: 
30 Minutes

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