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Sole with Scalloped Potatoes Recipe
Serves/Makes: 4
Ingredients:
- 1 1/2 pounds (680 g) sole fillets
- 3 medium-size leeks
- 1 pint (2 cups) fresh mushrooms, sliced
- Freshly chopped parsley, to taste
- Salt and pepper, to taste
- 6 potatoes, sliced
- 1 1/2 cups (375 mL) fish stock or chicken broth
- 2 tomatoes, diced
- Oil
- Chopped parsley, to taste
How to cook:
- Chop leeks cook chopped leeks in a little hot oil for 3 minutes.
- Mix in mushroom slices cook for approximately 15 minutes longer.
- Mix in chopped parsley.
- Salt and pepper, to taste.
- In a buttered oven-safe dish, layer 1/3rd of potato slices and half of chopped leeks.
- Top with 1/3rd of remaining potato slices sprinkle with salt and pepper.
- Top with remaining half of chopped leeks and remaining 1/3 of potato slices.
- Pour fish stock or chicken broth all around layers.
- Brush some oil over top potato slices.
- Bake in a preheated 450°F (230°C) oven for 35 minutes (if potatoes get too dark while baking, loosely cover potato slices with al foil.
- Brush sole fillets with a little oil arrange fillets on top of potato slices.
- Top sole fillets with tomato dices salt, pepper and sprinkle with chopped parsley.
- Bake for approximately 8 to 10 minutes longer.
Note:
An excellent recipe, worth trying. Served with a green salad, here is a whole meal that surely will not satisfy everyone.
This recipe for Sole with Scalloped Potatoes serves/makes: 4
Main Ingredient: Sole
Preparation Method: Baked