Sole Au Gratin Recipe
Ingredients
| 4 sole Filets | ||
| Fennel seed | 1/4 Teaspoon | |
| Mint leaves | 4 | |
| Mushrooms | 1/4 Pound, sliced | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Butter | 3 Tablespoon | |
| Flour | 3 1/2 Tablespoon | |
| Cheddar Cheese | 3/4 Cup (16 tbs), grated | |
| Extra butter | ||
| Juice 1 lemon | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Lightly grease frying pan with a bit of butter.
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.
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.
Chef
