Sole au Gratin


  • 3 fillets or 1 large sole
  • salt and pepper
  • ½ glass white wine
  • lemon juice
  • mushroom liquor
  • 1 teasp. chopped parsley
  • preserved mushrooms, sliced
  • Italian sauce
  • brown breadcrumbs
  • butter


If using a whole sole, skin both sides, cut off the head and fins and make several incisions with a knife across one side of the fish. Place fish on a well-buttered, fireproof dish (if using whole fish place cut side uppermost), season with pepper and salt, add the white wine, a few drops of lemon juice, a little mushroom liquor and some chopped parsley. Slice the mushrooms and place in a row down the centre of the fish; cover with a rich Italian sauce. Sprinkle with brown breadcrumbs, dot a few tiny bits of butter on top of the fish and bake in a moderate oven (350° F., Gas 4) for 20–30 min., according to size of sole.