Fillets of Sole au gratin
calories: medium
category: second course
cost: high
difficulty: medium
preparation time: 60
Ingredients
Fillets of sole 12
Butter, 20 gr. Oil, 3 tablespoons Flour 3 tablespoons
Onions 1
Grappa 3 tablespoons
Bread crumbs 6 tablespoons
Chopped parsley 1 sprig
Button mushrooms 100 gr.
Salt and pepper to taste
See our
Wine Tips
for your meals
Butter, 20 gr. Oil, 3 tablespoons Flour 3 tablespoons
Onions 1
Grappa 3 tablespoons
Bread crumbs 6 tablespoons
Chopped parsley 1 sprig
Button mushrooms 100 gr.
Salt and pepper to taste
See our
Wine Tips
for your meals
Preparation Roll the soles up and fix them with toothpicks. Put them into an oven dish greased with butter.
Clean them mushrooms, wash and dry them. Now prepare the sauce. Slice the onion finely and sauté in a pot with the oil. When it is golden brown, cover it with the flour and stir. Bathe it with two glasses of hot water and the grappa.
Salt and pepper and add the mushrooms cut into pieces. Let it cook for five minutes then add this sauce to the soles The Chef's tips If you like you can use white wine instead of grappa. We recommend you should drink Frascati with your dish. Curiosity As soles are rich in Omega 3, they favour the reduction of cholesterol in the blood.
Clean them mushrooms, wash and dry them. Now prepare the sauce. Slice the onion finely and sauté in a pot with the oil. When it is golden brown, cover it with the flour and stir. Bathe it with two glasses of hot water and the grappa.
Salt and pepper and add the mushrooms cut into pieces. Let it cook for five minutes then add this sauce to the soles
