Sole au Gratin

Ingredients

• sole
• butter the size of a hazelnut for each fillet
• butter for the dish
• chopped shallot
• Sauce Gratin
• raw mushrooms
• 3 small cooked mushrooms
• 2 spoonfuls white wine
• breadcrumbs
• melted butter
• lemon juice
• a pinch of chopped parsley

Instructions

1. Detach the fillets and slip a piece of butter the size of a hazelnut under each.
2. Sprinkle the bottom of a buttered dish with chopped shallot and mask it with Sauce Gratin.
3. Lay the sole on it and surround it with a border of overlapping slices of raw mushroom.
4. Place 3 small cooked mushrooms on the sole.
5. Pour 2 spoonfuls of white wine into the bottom of the dish.
6. Cover with Sauce Gratin, sprinkle with breadcrumbs, then sprinkle with melted butter.
7. Gratinate in an oven of a heat suitable for the reduction of the sauce, the cooking of the sole and the formation of the gratin to be ready at the same moment.
8. On removing from the oven, squeeze a few drops of lemon juice over the sole and sprinkle with a pinch of chopped parsley.