Boston college's sole gratinee
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Butter |
| 1 | tablespoon | Flour |
| ½ | pounds | Mushrooms, chopped |
| 4 | Shallot, chopped | |
| 2 | teaspoons | Chives, chopped |
| 2 | tablespoons | Parsley, chopped |
| ¼ | cup | White wine |
| ¼ | cup | Fish stock |
| ⅓ | cup | Bread crumbs |
| Salt and pepper, to taste | ||
| 8 | Sole fillet | |
| ½ | cup | Swiss cheese |
Directions
Mix 2 Tbs. butter with flour, use to butter pan. Saute mushrooms and shallots in 4 Tbs. butter, add chives and parsley. Spread ½ mushroom mixture on bottom of pan. Sprinkle lightly with bread crumbs Arrange fish filets on top. Cover fish with remaining mushroom mixture. Add wine and stock. Sprinkle with remaining crumbs and grated cheese. Dot with butter.
Bake at 350° F for 18 minutes.
NOTES : Submitted by exec. chef Chris Eiseman Food Service Director, 4/15/97
Recipe by: Boston College Posted to MC-Recipe Digest V1 #613 by Thomas Vath <tgvath@...> on May 16, 97