Sole Au Gratin Recipe
Ingredients
| Sole fillets | 6 | |
| Oil | 1⁄4 Cup (4 tbs) | |
| Shallots | 2 Tablespoon, minced | |
| Onion | 1⁄4 Cup (4 tbs), chopped | |
| Mushrooms | 1⁄2 Pound, chopped | |
| Breadcrumbs | 2 Cup (32 tbs) (fresh) | |
| Tomato paste | 1 Tablespoon | |
| Beef | 1 | |
| Dry white wine | 2⁄3 Cup (10.67 tbs) | |
| Butter | 2 Tablespoon | |
| Parmesan | 3 Tablespoon, grated | |
| Parsley | 1 Tablespoon, chopped | |
| Lemon | 1⁄2 |
Nutrition Facts
Serving size
Calories 565 Calories from Fat 291
% Daily Value*
Total Fat 33 g50.1%
Saturated Fat 11.8 g59%
Trans Fat 0 g
Cholesterol 136.4 mg45.5%
Sodium 1114.3 mg46.4%
Total Carbohydrates 33 g11.1%
Dietary Fiber 1.3 g5.1%
Sugars 11.8 g
Protein 35 g71%
Vitamin A 10.9% Vitamin C 16.1%
Calcium 16.7% Iron 10.8%
*Based on a 2000 Calorie diet
Directions
Heat the oil in a pan and add the chopped shallots and onions. Cook for about 5 minutes until soft and lightly browned. Add the mushrooms and cook 5 minutes longer, until all the moisture has evaporated. Stir in the breadcrumbs.
2 Mix the tomato paste, crumbled beef bouillon cube and wine and add to the pan. Bring to a boil and cook for 5 minutes to form a sauce.
3 Roll the sole fillets loosely, place them on an ovenproof serving dish and cover with the sauce. Dot the butter on top and bake in the preheated oven for 15-20 minutes.
4 Remove from the oven and sprinkle the dish with the Parmesan and parsley.
Return to the oven for 5 minutes to brown the top.
5 Serve with a squeeze of lemon. Sole au Gratin.
Chef
