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Sole au Gratin

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 11 ingredients

  1. two tablespoonfuls of Gratin sauce
  2. two tablespoonfuls of white wine
  3. Butter
  4. Cut
  5. Sole
  6. Walnut
  7. one oz. of raw mushrooms
  8. a pinch of chopped parsley upon it
  9. a pinch of chopped shallots
  10. Lemon juice
  11. Fillets
Contains FishMilkTree nutsSulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Lemon juice High in vitamin C

    High in vitamin C · 39 mg per 100 g, 48% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Nutrients per 100 g of “Lemon juice, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Partly separate the fillets from the bones on the upper side of the fish, and slip a lump of butter, the size of a walnut, under each.
  2. This done, place the sole on a well-buttered gratin dish, on the bottom of which a pinch of chopped shallots and parsley has been sprinkled, together with one or two tablespoonfuls of Gratin sauce.
  3. Lay four cooked mushrooms along the sole, and surround it with one oz.
  4. of raw mushrooms, cut into rather thin slices.
  5. Add two tablespoonfuls of white wine;
  6. cover the sole with Gratin sauce;
  7. sprinkle with fine raspings followed by melted butter, and set the gratin to form in pursuance of the directions given under complete Gratin (No.
  8. 269).
  9. When taking the sole from the oven, sprinkle a few drops of lemon juice and a pinch of chopped parsley upon it, and serve at once.

Plating

Cookware for this recipe

  • Saucepan
  • Baking dish
  • Chef's knife
  • Cutting board