Sole Fillet with Tomato Sauce, Mushrooms, Mussels, and Grated Cheese
Main Dishes | European cuisine
⏳ Time
35 minutes
🥕 Ingredients
10
🍽️ Servings
6
Description
Sole fillet with tomato sauce, mushrooms, mussels, and grated cheese
Ingredients
- Sole fillets - 2 lbs
- Passata Tomato Sauce - 7.1 oz
- Mussels - 17.6 oz
- Dry White Wine - 6 fl oz
- Fresh Mushrooms - 7.1 oz
- Bay leaf - 1 piece
- Butter - 0.7 oz
- Lemon - ½ piece
- Grated Pecorino Pepato Cheese - 1.8 oz
- Salt - to taste
Step by Step guide
Step 1
Pass the tomato sauce through a sieve and set aside.
Step 2
Clean the mussel shells with the tip of a knife and remove the 'beards' (clumps of algae), rinsing thoroughly under running water. Do not use mussels with damaged shells or those that do not close tightly when tapped.
Step 3
Place the mussels in a pot, add 50 ml of wine and 120 ml of water, add the bay leaf and a pinch of salt. Cover the pot with a lid and cook over medium heat for 4-5 minutes until the shells open.
Step 4
Remove the mussels with a slotted spoon. Strain the broth. Discard any shells that remain closed. Extract the mussel meat and place it in a bowl.
Step 5
In the pot, combine the mushrooms, butter, lemon juice, and a pinch of salt. Cover with a lid and cook on low heat for 8 minutes, then stir the mushrooms into the tomato sauce and add the remaining wine.
Step 6
Preheat the oven to 392°F. Pour a little sauce into the bottom of a baking dish and lay the fish fillet in a single layer on top. Dry the mussels and layer them on the fish. Drizzle with the remaining tomato sauce and sprinkle with cheese. Bake until golden brown.
Step 7
Serve immediately in the baking dish once ready.
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