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Sole Gratin Recipe
|Sole fillets||10 Small, sprinkled with salt, pepper and paprika|
|Dry vermouth||1 1⁄4 Cup (20 tbs)|
|Softened butter||3 Tablespoon|
|Light cream||1⁄2 Cup (8 tbs)|
|Tomatoes||2 , sliced|
|Grated swiss cheese||1⁄2 Cup (8 tbs)|
|Chopped parsley||2 Tablespoon|
Serving size: Complete recipe
Calories 2050 Calories from Fat 900
% Daily Value*
Total Fat 102 g157.3%
Saturated Fat 60 g300%
Trans Fat 0 g
Cholesterol 695.4 mg
Sodium 905.1 mg37.7%
Total Carbohydrates 56 g18.8%
Dietary Fiber 5.2 g20.6%
Sugars 11.3 g
Protein 188 g375.7%
Vitamin A 154.3% Vitamin C 143.9%
Calcium 84% Iron 50.2%
*Based on a 2000 Calorie diet
Pour 1 cup dry vermouth over and poach for 20 minutes in a 350Â° 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.