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Casserole Of Sole Veronique Recipe
|Milk||2 Cup (32 tbs)|
|Sole fillets||2 1⁄2 Pound|
|Sliced mushrooms||2 1⁄2 Cup (40 tbs), sliced|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|White grapes||2 Cup (32 tbs) (Seedless Or Seeded)|
|Lemon juice||1 Tablespoon|
|Bread crumbs||4 Tablespoon|
|Grated cheese||2 Tablespoon|
Serving size: Complete recipe
Calories 2842 Calories from Fat 1158
% Daily Value*
Total Fat 131 g201.7%
Saturated Fat 75.3 g376.6%
Trans Fat 0 g
Cholesterol 857.8 mg
Sodium 2383.3 mg99.3%
Total Carbohydrates 161 g53.5%
Dietary Fiber 6 g24.1%
Sugars 76.8 g
Protein 254 g507.8%
Vitamin A 79.9% Vitamin C 101.2%
Calcium 120.7% Iron 59.4%
*Based on a 2000 Calorie diet
Heat milk in skillet.
When just below boiling point, put in fish; poach very gently 5 minutes.
Saute mushrooms in half the butter 3 minutes.
Put with grapes into lightly buttered casserole.
Arrange drained fish on top.
Melt remaining butter.
Add flour; stir 1 minute.
Add fish milk; whisk until thick and smooth.
Season with salt, pepper, and lemon juice; pour over fish.
Sprinkle with bread crumbs and cheese mixed together; dot with butter.
Cook 25 to 30 minutes or until top is golden brown