Sole With Mushroom Sauce Recipes

SOLE WITH MUSHROOM SAUCE

Steps:

• Place filets in a single layer in a lightly greased shallow baking dish.
• Mix the soup, sherry, cheese together and spread over the fish.
• Mix crumbs and butter, sprinkle over the top.
• Bake in 350F oven for apprx 30 minutes or until the fish is cooked through.

SOLE AND WILD MUSHROOMS WITH SAFFRON SAUCE

Steps:

• Preheat oven to 400F (200C).
• Cut each filet in half, lengthways. Sprinkle with salt and pepper and roll up.
• Use a little of the butter to grease a baking pan that is just large enough to hold the fish rolls in a single layer.
• Place rolls in baking dish and pour fish stock over them. Cover tightly with foil and bake 12-15 minute or until just cooked through. Don't overcook.
• Place remaining butter in a saute pan and when foaming, add the sliced mushrooms. If using chanterelles, cut large ones in half or in quarters. Saute mushrooms for about 4 min., seasoning them with salt and white pepper. Remove from heat and keep warm.
• Carefully remove fish from baking dish and place on heated serving platter.
• Strain liquid in baking dish into a small pan and add saffron threads to it. Cook over high heat until reduced to 1 cup. Stir in the cream and let the sauce bubble gently once or twice.
• Beat egg yold with a fork. Temper and add to cream sauce. (Temper: First add a couple of tablespoons of the hot cream sauce to the egg yolk in the bowl, mix well, and then add it all into the cream sauce in the pan. This is so that the eggs don't become scrambled).
• Cook sauce over very low heat for 1-2 minutes, until slightly thickened. Taste for seasoning.
• Add mushrooms into the cream sauce and pour all over the fish. Serve.

STUFFED SOLE WITH MUSHROOM SAUCE

Steps:

• Add oil to pan and sauté the onion and garlic on medium heat until transparent, then add wine and crab meat and cook for 1 min or until heated through. Add the cracker crumbs, parsley and cheese to the mixture and stir until mixed thoroughly about 1 min over heat then remove from heat.
• Stuff fillets with stuffing packing the mix slightly in hand and roll them and toothpick them to keep them together while baking. Place in a buttered baking dish and apply 2 tablespoons melted butter on top of fillets with a pastry brush and top with fresh ground pepper. Bake at 400 degrees for 20 mins for smaller fillets 25-30 for larger fillets.
• Make sauce while the fillets are baking as follows:.
• Melt 1/3 cup butter in 2 quart sauce pan. Add mushrooms and dry seasonings and cook mushrooms until tender. Add flour and cook for 1 min add cream and Worcestershire sauce and stir with wire whisp until it comes to a boil. Cook 1-2 more mins stirring constantly and take off heat.
• Serve about 2 tablespoons of sauce with each fillet or keep on the side and let individuals choose the amount they would like on it.