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Baked sole with mushrooms & peas

Baked sole with mushrooms & peas

1 serving

With mild flavours 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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  • 120 g Castello® Aged havarti, cut into small cubes
  • 4 sole fillets, rinsed and patted dry
  • 200 ml fish stock /bouillon
  • 30 g all-purpose flour
  • 175 ml dry white wine
  • 250 g button mushrooms, cleaned and sliced
  • 2 shallots, peeled and finely chopped
  • 240 g fresh or frozen peas (defrosted)
  • 30 g chives, finely chopped
  • 15 ml olive oil
  • 75 g butter
  • freshly ground black pepper, to taste
  • pinch of salt



1. Preheat oven to 160ºC.

2. Drizzle olive oil into an ovenproof baking dish; place sole filets on top.

3. Add fish stock and sprinkle with salt then cover.

4. Place in oven and bake for 10 to 15 minutes or until the filets are cooked.

5. Remove filets from the pan and keep warm. Reserve the stock and strain for the sauce.

6. In a large skillet, add half of the butter and melt over medium heat.

7. Add the mushrooms and sauté for a couple minutes; season with salt and pepper. Stir and remove mushrooms from the skillet.

8. In the same skillet, melt the remaining butter over medium-high heat.

9. Add the shallots and flour, whisk together and cook for 1 minute.

10. Add the reserved stock, white wine and Aged Havarti cheese; continue whisking and bring to a slow boil.

11. When the sauce has boiled for 5 minutes, add the mushrooms and season with salt and black pepper.

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

13. Place filets on a platter or individual serving plates and top with mushroom sauce.

14. Serve with fresh peas and chives.