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Sole Au Gratin Recipe
|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|
|Dry white wine||2⁄3 Cup (10.67 tbs)|
|Parmesan||3 Tablespoon, grated|
|Parsley||1 Tablespoon, chopped|
Calories 572 Calories from Fat 308
% Daily Value*
Total Fat 35 g53.1%
Saturated Fat 12.4 g62.1%
Trans Fat 0 g
Cholesterol 143.5 mg
Sodium 759.1 mg31.6%
Total Carbohydrates 23 g7.6%
Dietary Fiber 1.3 g5.1%
Sugars 6.8 g
Protein 38 g75.9%
Vitamin A 9.3% Vitamin C 15.5%
Calcium 16.4% Iron 13.1%
*Based on a 2000 Calorie diet
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.