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Sole au Gratin

ingredients

serves 10
10 x 250 g whole soles
250 g butter
100 g chopped shallots
1 litre Sauce Gratin
250 g sliced button mushrooms
300 ml dry white wine
100 g white breadcrumbs
100 g butter
2 juice of lemons
10 g chopped parsley
seasoning

method

1. Remove the dark skin from the fish. Cut along the backbone from below the head to the tail and lay back the top fillets, cut through and remove the backbone. Place a small knob of butter under each and lay back the fillets.

2. Butter a shallow oven-to-table dish, season and sprinkle with the chopped shallots and add a little of the sauce to cover the bottom of the dish.

3. Place the soles on top and surround with the sliced or whole mushrooms.

4. Add the white wine and barely cover with the sauce.

5. Sprinkle the surface with the white breadcrumbs and melted butter and cook in the oven at 175°C for 15 minutes.

6. To serve, clean the dish, sprinkle with lemon juice and chopped parsley and serve on an underdish with a dish paper.

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