Baked Sole with Mushrooms & Peas

Name: Baked Sole with Mushrooms & Peas
Yield: 1 serving
Cuisine: Nordic
Ingredients: 1 tbsp olive oil; 4 sole fillets, rinsed and patted dry; 1 cup fish stock /bouillon; 1 pinch salt; 5 tbsp butter; 8¾ oz button mushrooms, cleaned and sliced; 2 shallots, peeled and finely chopped; 3½ tbsp all-purpose flour; ¾ cups dry white wine; 4 oz Castello® Aged havarti, cut into small cubes; 1 pinch salt; 1 pinch freshly ground black pepper, to taste; 8½ oz fresh or frozen peas (defrosted); 1 bunch chives, finely chopped

1 serving

With mild flavors and a touch of sweetness, Sole provides delicate texture and taste to our recipe for Baked Sole with Mushrooms & Peas. Browned mushrooms add earthy aromas that softly settle among a mix of chopped vegetables and ground spices while fresh peas provide girth and added sweetness.

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Ingredients

1 tbsp olive oil
4 sole fillets, rinsed and patted dry
1 cup fish stock /bouillon
1 pinch salt
5 tbsp butter
8¾ oz button mushrooms, cleaned and sliced
2 shallots, peeled and finely chopped
3½ tbsp all-purpose flour
¾ cups dry white wine
4 oz Castello® Aged havarti, cut into small cubes
1 pinch salt
1 pinch freshly ground black pepper, to taste
8½ oz fresh or frozen peas (defrosted)
1 bunch chives, finely chopped

Preparation

Preparation

1. Preheat the oven to 320ºF. Drizzle an ovenproof baking dish with olive oil; place sole filets on top.

2. Add fish stock and sprinkle with salt. Cover. Bake for 10-15 minutes or until the fish is cooked. Remove the fish from the pan and keep warm. Reserve the stock and strain for the sauce.

3. In a large skillet, add half the butter and melt over medium heat. Add the mushrooms and saute for a few minutes; season with salt and pepper. Stir and remove the mushrooms from the skillet.

4. In the same skillet, melt the remaining butter over medium-high heat. Add the shallots and flour, whisk together and cook for 1 minute.

5. Add the reserved stock, white wine and Aged Havarti cheese; continue whisking and bring to a slow boil. When the sauce has boiled for 5 minutes, add the mushrooms and season with salt and black pepper.

6. Meanwhile, in a small saucepan, blanch the peas in boiling salted water; drain and set aside.

7. Place the fillets on a platter or individual serving plates, top with mushroom sauce and serve with fresh peas and chives.