Polish Sole au Gratin with Horseradish Recipe

Serves/Makes: 4 – 6

Ingredients:

• 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.

Comments:
Gratin – a dish that is topped with cheese or breadcrumbs and grilled or baked until golden and crispy. French – au Gratin.

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

Main Ingredient: Sole
Preparation Method: Baked
Cuisine: Polish