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Sole And Shrimp Au Gratin Recipe
|Sole fillet||2 Pound|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Tabasco sauce||1 Dash|
|Instant chicken bouillon||1 Teaspoon|
|Light cream||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Shrimp||16 Ounce, cleaned and cooked|
|Snipped parsley||1 Tablespoon|
Serving size: Complete recipe
Calories 2318 Calories from Fat 868
% Daily Value*
Total Fat 98 g151.3%
Saturated Fat 53.5 g267.6%
Trans Fat 0 g
Cholesterol 1377.5 mg
Sodium 3780.1 mg157.5%
Total Carbohydrates 46 g15.2%
Dietary Fiber 1.4 g5.7%
Sugars 3 g
Protein 294 g587.2%
Vitamin A 92.6% Vitamin C 98.3%
Calcium 120.9% Iron 95.2%
*Based on a 2000 Calorie diet
Combine sherry and lemon juice and pour over fish.
Bake in a preheated 350Â° oven for 15 minutes.
Drain juices and reserve.
Return fish to oven and bake for another 10 minutes or until it flakes easily with fork.
While it bakes, add enough water to the reserved broth to make 1 cup.
Melt butter in saucepan over low heat.
Stir in flour, Tabasco, broth and bouillon.
Cook over low heat, stirring, until sauce is smooth and bubbly.
Remove from heat; stir in cream.
Heat just to boiling, stirring constantly.
Add cheese and shrimp and stir until cheese is melted.
Alternate layers of fish and sauce in a chafing dish, ending with sauce.
Garnish with parsley.