Mushroom-baked Sole

Mushroom-Baked Sole Recipe from Canada with White Wine and Skim Milk Gravy

Region / culture: Canada | Preparation time: 20 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Mushroom-baked Sole is a delicious and elegant dish that combines tender sole fillets with a savory mushroom and onion mixture, all baked to perfection in a creamy white wine sauce. This recipe is perfect for a special dinner or a fancy brunch.

History

The exact origins of Mushroom-baked Sole are unclear, but it is believed to have originated in French cuisine. Sole is a popular fish in French cooking, and the combination of mushrooms, onions, and white wine is a classic flavor profile in French cuisine.

Ingredients

vegetable oil spray
1.5 lb (680 g) sole fillets
1 medium onion, finely chopped
0.25 cup chopped fresh parsley
1 cup sliced fresh mushrooms
2 tbsp acceptable margarine
0.5 tsp finely ground black pepper
0.25 cup dry white wine
1 tbsp acceptable margarine
1 tbsp flour
0.5 cup skim milk
0.25 tsp paprika
2 tbsp chopped fresh parsley

How to prepare

Preheat the oven to 350°F (177°C).
Lightly spray a baking dish with vegetable oil.
Rinse the fish and pat it dry. Set it aside.
In a nonstick skillet over medium-high heat, sauté the onion, 0.25 cup of parsley, and mushrooms in 2 tbsp of margarine, stirring constantly until the onions are soft.
Place half of the fillets in the bottom of the prepared baking dish and sprinkle them lightly with pepper.
Spread the sautéed mixture evenly over the fish.
Top with the remaining fillets and season with more pepper.
Pour the wine over everything and dot with the remaining 1 tbsp of margarine.
Bake uncovered for 15 minutes.
Remove from the oven and drain, reserving the liquid.
In a small saucepan, combine the flour and milk.
Add the reserved pan liquid and cook, stirring constantly, until thickened.
Pour the sauce over the fish and bake for an additional 5 minutes.
Sprinkle with paprika and 2 tbsp of parsley before serving.
Basil and tarragon work well here, but you can use any herbs you like.
Parsley and marjoram come to mind as good alternatives.

Variations

Substitute the sole fillets with another white fish, such as cod or halibut.
Add capers or olives to the mushroom mixture for a briny flavor.
Use different herbs, such as dill or chives, for a unique twist.

Cooking Tips & Tricks

Be sure to pat the fish dry before cooking to ensure a crispy exterior.

- Use fresh herbs for the best flavor, but dried herbs can be substituted if necessary.

- Don't overcook the fish, as it can become tough and dry.

- Adjust the seasoning to your taste preferences, adding more or less pepper and herbs as desired.

Serving Suggestions

Mushroom-baked Sole can be served with a side of steamed vegetables, rice, or a fresh salad. It pairs well with a crisp white wine or a light and fruity red wine.

Cooking Techniques

Sauté the onions and mushrooms until they are soft and caramelized for maximum flavor.

- Be sure to thicken the sauce with flour and milk to create a creamy texture.

Ingredient Substitutions

Use butter instead of margarine for a richer flavor.

- Substitute almond milk for skim milk for a dairy-free option.

Make Ahead Tips

You can prepare the mushroom mixture and sauce ahead of time and assemble the dish just before baking.

Presentation Ideas

Garnish the dish with fresh herbs and a sprinkle of paprika for a pop of color. - Serve the Mushroom-baked Sole on a bed of rice or quinoa for an elegant presentation.

Pairing Recommendations

Serve Mushroom-baked Sole with a side of roasted asparagus and a glass of Chardonnay for a delicious meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- Reheat the dish in the oven at 350°F (177°C) until heated through.

Nutrition Information

Calories per serving

250 per serving

Carbohydrates

- Total Carbohydrates: 7g

- Dietary Fiber: 1g

- Sugars: 2g

Fats

- Total Fat: 10g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 30g

Vitamins and minerals

Vitamin A: 15% DV

- Vitamin C: 10% DV

- Calcium: 6% DV

- Iron: 8% DV

Alergens

Contains fish and dairy

Summary

Mushroom-baked Sole is a nutritious dish that is high in protein and low in carbohydrates. It is a good source of vitamins A and C, as well as calcium and iron.

Summary

Mushroom-baked Sole is a flavorful and elegant dish that is perfect for a special occasion or a fancy dinner. With a creamy white wine sauce and a savory mushroom and onion mixture, this dish is sure to impress your guests. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. I was at a cooking demonstration at a local food festival, and the chef was preparing Mushroom-baked Sole. The aroma that filled the air as he cooked was enough to make my mouth water. I had always loved seafood, and the combination of delicate sole with earthy mushrooms was simply irresistible.

I watched intently as the chef demonstrated each step of the recipe, taking notes in my trusty recipe notebook. He explained that the key to this dish was to use the freshest ingredients possible, especially the mushrooms. He recommended using a mix of wild mushrooms for the best flavor, so that's what I made a note to pick up at the market.

After the demonstration was over, I approached the chef to ask him a few questions about the recipe. He was more than happy to share his tips and tricks with me, and even wrote down the exact measurements and instructions for making Mushroom-baked Sole. I thanked him profusely and headed home, eager to try the recipe for myself.

As soon as I got home, I set to work gathering all the ingredients I needed. I carefully cleaned and sliced the mushrooms, making sure to remove any dirt or debris. I then seasoned the sole fillets with a mixture of herbs and spices, and topped them with the sliced mushrooms.

I placed the baking dish in the oven and watched as the sole cooked to perfection, the mushrooms caramelizing and releasing their savory aroma. When the dish was done, I eagerly served it to my family for dinner.

The first bite was pure bliss. The tender sole melted in my mouth, while the mushrooms added a depth of flavor that was simply divine. My family raved about the dish, and I knew that I had found a new favorite recipe.

From that day on, Mushroom-baked Sole became a regular feature on our dinner table. I made it for special occasions and family gatherings, always receiving rave reviews from everyone who tried it. I even shared the recipe with friends and neighbors, who were equally impressed by its deliciousness.

Over the years, I have continued to make Mushroom-baked Sole, experimenting with different types of mushrooms and seasonings to create new variations of the dish. Each time I make it, I am transported back to that food festival where I first discovered the recipe, and I am grateful to the chef who inspired me to try something new.

Cooking has always been a passion of mine, and discovering new recipes and techniques is something that brings me immense joy. I am constantly on the lookout for inspiration, whether it be from cookbooks, cooking shows, or fellow home cooks. And I am grateful for the opportunity to share my love of cooking with others, passing down recipes and traditions to future generations.

As I look back on my culinary journey, I am filled with gratitude for all the people and places that have influenced my cooking. From that chef at the food festival to the friends and family who have shared their own recipes with me, each one has played a part in shaping my love of food and cooking.

And so, as I continue to cook and create in my kitchen, I am reminded of the power of food to bring people together, to create memories and connections that last a lifetime. And I am grateful for the opportunity to share my passion for cooking with others, passing down the recipes and traditions that have brought me so much joy over the years.