FILLET OF SOLE WITH GRUYERE SAUCE
Ingredients :
6 thick fish fillets (sole or similar), rinsed and cleaned
4 tablespoons butter
1 ½ Gruyere cheese or similar, coarsely shredded
14 oz (400 g) fresh mushrooms, sliced
1 large white onion, cut julienne
Salt
Pepper
Paprika
Preparation:
Melt butter in a skillet and add onions and a pinch of salt. Cover and bring to a boil until onions are soft and tender. Remove lid from the skillet and add mushrooms. Continue cooking until mixture is cooked. Onions must not brown. Season.
Butter a rectangular ovenproof mold. Spread half of onions and mushrooms, evenly, on the bottom. Cover with half of the shredded cheese.
Season each fillet with salt and pepper and arrange on top of the cheese.
Spread remaining onions and mushrooms over fish and cover with remaining cheese.
Bake in preheated oven to 400ºF (200ºC) for 10 to 12 minutes or until fish is just tender.
Cooking time will vary with the thickness of the fillets.
Turn oven to broil the last 3 minutes so cheese melts.
How to fillet, skin and debone fish
6 servings
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