How to make rolls of sole fillets au gratin with mushrooms, recipe with description of the easy preparation procedure before baking.
Ingredients for 4 people
- 8 fresh or frozen sole fillets
- 100 g of champignons mushrooms
- 4 tablespoons of extra virgin olive oil
- 1 glass of dry white wine
- 2 tablespoons of tomato sauce
- 1 minced shallot
- 2 tablespoons of flour
- 40 g of melted butter
- 1/2 lemon juice
- 2 tablespoons of chopped parsley
Recommended readings- Thermidore lobster, original recipe with sauce
- Stuffed cuttlefish easy to make in a pan with white wine
- Stuffed anchovies breaded and fried
- Nicoise sole: recipe with lemon
- Grilled San Pietro fish fillets in the oven
- 1/2 cup of breadcrumbs
- little butter for the baking dish
- salt and pepper
How to prepare the rolls of sole fillets au gratin with mushrooms
Wash and dry the fillets of sole.
Clean the mushrooms by scraping them with a small knife and wiping them with a damp cloth, if necessary let them pass quickly under running water, then chop them.
In a pan put the oil and shallot, add the mushrooms and brown them for five minutes, then distribute the flour, salt and pepper over them.
Stir thoroughly, turn up the heat, pour the white wine, let it evaporate, then add the tomato sauce and a spoonful of parsley.
Leave to cook for five minutes on high heat.
Grease the baking dish, sprinkle the fillets of sole with a little salt and plenty of pepper, then put a teaspoon of mushrooms in the center and roll them up, stopping them with a toothpick.
Place them in the baking dish, pour the remaining mushroom mixture over them, sprinkle the surface with the breadcrumbs and melted butter.
Bake at 200 degrees and leave to cook for about twenty minutes.
Before serving on the table, sprinkle with lemon juice and sprinkle with the remaining parsley.
