- Recipes Home
- Interest Groups
Sole Au Gratin Recipe
|Fennel seed||1 Milliliter (1/4 Teaspoon)|
|Fresh mint leaves||4|
|Mushrooms||1⁄4 Pound, sliced thick (125 Grams)|
|Dry white wine||125 Milliliter (1/2 Cup)|
|Water||250 Milliliter (1 Cup)|
|Butter||45 Milliliter (3 Tablespoons)|
|Flour||55 Milliliter (3 1/2 Tablespoons)|
|Grated cheddar cheese||175 Milliliter (3/4 Cup)|
|Butter||1 Tablespoon (Extra)|
Serving size: Complete recipe
Calories 2395 Calories from Fat 1354
% Daily Value*
Total Fat 152 g234.4%
Saturated Fat 87 g435%
Trans Fat 0 g
Cholesterol 686.7 mg
Sodium 3534.9 mg147.3%
Total Carbohydrates 97 g32.5%
Dietary Fiber 3.9 g15.7%
Sugars 23.2 g
Protein 131 g262.6%
Vitamin A 87% Vitamin C 53%
Calcium 146.2% Iron 22.7%
*Based on a 2000 Calorie diet
Add fish, fennel seed, mint, mushrooms and lemon juice; season well.
Pour in wine and water; cover and bring to boil.
Turn filets over, shut off heat and let stand 1 minute.
Remove fish and set aside.
Replace frying pan on stove and cook liquid 2 to 3 minutes over high heat; set aside.
Heat 3 tbsp (45 ml) butter in saucepan.
Add flour and cook 1 minute, stirring constantly.
Add cooking liquid with mushrooms to saucepan; mix well and season.
Cook 8 minutes over low heat.
Break fish into smaller pieces and place in scallop shells.
Pour mushroom sauce over and top with cheese.
Broil in oven until melted.