Lemon Sole With Mushrooms
|Mushrooms||10 1⁄2 Ounce|
|Cream of mushroom soup||1⁄3 Cup (5.33 tbs)|
|Sour cream||1⁄4 Cup (4 tbs) (creme fraiche)|
|Lemon sole fillets||2 Pound|
|Fresh lemon juice||3 Tablespoon|
Put the shallots in a bowl with 1 teaspoon of the butter and microwave on HIGH for 3 minutes.
Wipe the mushrooms with a damp cloth or kitchen paper and add to the shallots.
Cover and microwave on HIGH for 5 minutes.
Cut the largest mushrooms in smaller pieces.
Mix together the mushroom soup and sour cream (creme fraiche) and pour over the mushroom mixture.
Cover and microwave on HIGH for 2 minutes.
Rinse the fish fillets and pat dry on kitchen paper.
Season lightly with salt and pepper.
Fold each fillet into three.
Using the remaining butter, butter a round dish.
Arrange the fish in the dish, leaving the center empty.
Add the lemon juice, cover and microwave on HIGH for 4 minutes.
Lift the fish out and arrange in a serving dish.
Add the cooking liquid to the mushroom mixture.
Taste and adjust seasoning.
Pour over the fish
Serving size: Complete recipe
Calories 1228 Calories from Fat 356
% Daily Value*
Total Fat 40 g62%
Saturated Fat 18.2 g90.8%
Trans Fat 0 g
Cholesterol 497.6 mg165.9%
Sodium 1733.5 mg72.2%
Total Carbohydrates 30 g9.9%
Dietary Fiber 3.2 g12.8%
Sugars 9.3 g
Protein 184 g368.5%
Vitamin A 32.7% Vitamin C 78.2%
Calcium 27.1% Iron 35.5%
*Based on a 2000 Calorie diet