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Sole Casserole

Food Network Canada
YIELDS
4 servings
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Ingredients

3
cup chicken stock
1
Tbsp minced garlic
1
cup heavy cream
3
Tbsp unsalted butter
2
Tbsp olive oil
3
cup chanterelles, cleaned, and, quartered
3
lb(s) sole, fillets
1
lemon, halved
1
large Yukon Gold potato, peeled, and, thinly, sliced
½
onion, peeled, and, thinly, sliced
2
bunches spinach, washed, and, preblanched
1
cup chopped fresh herbs, (dill, chervil, tarragon, parsley and chives)
cup white wine
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Directions

Step 1

Preheat oven to 375 degrees Fahrenheit.

Step 2

In a large saucepot over medium heat bring chicken stock and garlic to a simmer for 3 – 5 minutes. Add heavy cream and reduce by one-third.

Step 3

In a fry pan over medium high heat add 2 tablespoons butter and 2 tablespoons olive oil. Add chantrelles and cook for 1 minute. Season with salt and pepper. Add another tablespoon of butter and continue to cook mushrooms until they are light golden brown.

Step 4

Coat a casserole dish with a little olive oil. Layer bottom with sole, season with salt, pepper and juice of 1/2 a lemon. On top of fish, add a layer of potato, onion, spinach & chantrelles. Sprinkle with chopped herbs & ladle stock reduction over top. Repeat until all ingredients are used. Top with white wine. Place casserole in oven for 1-11/4 hour.

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