Sole Gratin Recipe
Summary
Ingredients
| 8 to 10 small fillets of sole, sprinkled with salt, pepper and paprika | ||
| Dry vermouth | 1 1/4 Cup (16 tbs) | |
| Flour | 3 Tablespoon | |
| Softened butter | 3 Tablespoon | |
| Light cream | 1/2 Cup (16 tbs) | |
| Tomatoes | 2 , sliced | |
| 1/2 cup grated Swiss cheese | ||
| Parsley | 2 Tablespoon, chopped | |
Directions
Arrange fillets in 8 x 10-inch shallow baking dish; they will overlap.
Pour 1 cup dry vermouth over and poach for 20 minutes in a 350° oven until fish flakes easily with a fork.
When fish is done, pour poaching liquid into saucepan.
Bring to a simmer.
Combine flour and butter to make a paste and add to poaching liquid, stirring with a whisk until it thickens.
Add remaining vermouth and cream; cook, stirring, until mixture coats spoon.
Arrange sliced tomatoes on top of fish.
Pour sauce over all.
Sprinkle with cheese and parsley; broil 4 to 6 minutes until cheese melts and sauce bubbles.
Pour 1 cup dry vermouth over and poach for 20 minutes in a 350° oven until fish flakes easily with a fork.
When fish is done, pour poaching liquid into saucepan.
Bring to a simmer.
Combine flour and butter to make a paste and add to poaching liquid, stirring with a whisk until it thickens.
Add remaining vermouth and cream; cook, stirring, until mixture coats spoon.
Arrange sliced tomatoes on top of fish.
Pour sauce over all.
Sprinkle with cheese and parsley; broil 4 to 6 minutes until cheese melts and sauce bubbles.
Chef
