Name: Sole Casserole
Yield: 4 servings
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); ⅓ cup white wine

Yields

4 servings

ingredients

cup chicken stock

Tbsp minced garlic

cup heavy cream

Tbsp unsalted butter

Tbsp olive oil

cup chanterelles, cleaned, and, quartered

lb(s) sole, fillets

lemon, halved

large Yukon Gold potato, peeled, and, thinly, sliced

onion, peeled, and, thinly, sliced

bunches spinach, washed, and, preblanched

cup chopped fresh herbs, (dill, chervil, tarragon, parsley and chives)

⅓

cup white wine

Ingredient Substitution Guide

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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Sole Casserole

ingredients

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