Sole casserole
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Milk |
| 2½ | pounds | Sole fillets |
| 2½ | cup | Sliced mushrooms |
| 10 | tablespoons | Butter |
| 2 | cups | Seedless green grapes |
| ¼ | cup | Flour Salt and pepper Lemon juice to taste |
| ¼ | cup | Bread crumbs |
| 2 | tablespoons | Grated Parmesan cheese |
Directions
Preheat oven to 375. Heat milk in large fry pan. When just below boiling, put fish in, Cook over low heat 5 miinutes; drain, reserving liquid. Saute mushrooms in ¼ cup butter 3 minutes. Transfer mushrooms to lightly buttered casserole. Add grapes to casserole, lay fish on top. Melt butter in saucepan, stir in flour. Add fish liquid and cook, stirring constantly, until sauce thickens. Season with salt, pepper, and lemon juice; pour over fish. Combine bread crumbs and grated cheese together, sprinkle over fish. Dot with remaining Source: Creative Cooking: Fish and Other Seafood Carolyn Shaw's Collection Submitted By CAROLYN SHAW On 12-12-94