Baked sole with spinach, mushrooms and Castello® Marquis

45min 4 servings

Cheese Sauce:
25 g butter
2 tbsp plain flour
3 cups milk

150 g Castello® Marquis cut into small wedges

½ tsp salt
freshly ground pepper
300 g fresh spinach leaves

Mushrooms:
25 g butter
2 yellow onions (about 125 g), finely chopped
300 g of purified beech mushrooms
1 tsp salt
freshly ground pepper

Sole:
4 skinless sole fillets (about 500 g)
¼ tsp salt
freshly ground pepper
2 tablespoons breadcrumbs

Accompaniments:
1 kg cooked asparagus & potatoes

Baked sole with spinach, mushrooms and Castello® Marquis

Preparation

Cheese sauce: 
Melt the butter in a pan over high heat, but without browning. Add in the flour and stir it for approx. 2 minutes. Whisk the milk, adding it in little by little. Cook the sauce while stirring for approx. 5 minutes. Add the cheese, salt and pepper. Rinse spinach leaves in cold water and place them in a saucepan. Steam them over a high heat for approx. 2 minutes. Put them in a sieve to drain any water.

Mushrooms: 
Melt the butter over high heat, but without browning. Sauté the onions for approx. 1 minute. Add the mushrooms, salt and pepper and fry over a high heat for approx. 6 minutes, stirring occasionally.

Sole: 
Clean the fish. Halve the fillets lengthwise and sprinkle with salt and pepper. Fold the fish fillets together, with the skin-sides facing inward.

Arrange spinach and mushrooms mixture on the bottom of 4 small oven dishes (approx. 20 cm in diameter). Place a fish in each dish and pour the cheese sauce over it. Sprinkle with breadcrumbs. Broil in the oven for approx. 9 minutes at 225°C or until golden. Serve immediately.