Polish Sole au Gratin with Horseradish Recipe

Serves/Makes: 4 - 6


  • 1 1/2 pounds sole (or other white fish) fillets
  • 1 cup chicken or vegetable broth or stock
  • 1 tablespoon butter or margarine, at room temperature
  • 4 teaspoons prepared horseradish
  • 1 tablespoon flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon parsley flakes
  • Pinch ground thyme
  • 1/4 cup whipping cream
  • 3 tablespoons grated Parmesan, Swiss, or Gruyere cheese
  • 2 tablespoons dry bread crumbs
  • 1 tablespoon butter or margarine, melted
  • 1 teaspoon lemon juice, optional
How to cook Polish Sole au Gratin with Horseradish:
  • Bring broth to boiling in a small saucepan.
  • Blend flour into butter and stir into broiling broth. Cook and stir until thickened.
  • Reduce heat. Stir in salt, parsley flakes, pepper, thyme, prepared horseradish, and cream.
  • Place the sole fillets in a well-buttered pan. Pour the prepared sauce over top of fish.
  • Bake in a preheated oven at 375°F for 15 minutes.
  • Mix cheese, bread crumbs, melted butter, and lemon juice, if desired. Sprinkle over fish in pan.
  • Bake about 15 minutes longer, or until fish flakes easily.


Gratin - a dish that is topped with cheese or bread crumbs and grilled or baked until golden and crispy. French - au Gratin.

This recipe for Polish Sole au Gratin with Horseradish serves/makes: 4 - 6

The Polish Sole au Gratin with Horseradish recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Sole (more Sole recipes)
Preparation Method: Baked (more Baked recipes)
Cuisine: Polish (more Polish recipes)

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