Baked Sole with Spinach and Wild Mushrooms

This is an old one – we still lived in Minneapolis!  The Minneapolis Farmers Market is extraordinary.  You could buy everything you needed for a great meal there, and probably something to wear for it, as well.

Here in Tennessee, both the Jonesboro and Johnson City Farmers Markets include vendors who cultivate their own “wild” mushrooms – oyster, shiitake, and more.  Morels grow in the woods around here, too.  I’ve found a few up the hill, but never enough to do much with.  This is a nice way to use up what you have.  My notes say this is a variation of the Sole Bercy from La Technique, by Jacque Pepin.  It’s a great book.

  • Butter a glass baking dish
  • Layer with fresh or thawed sole filets
  • Sprinkle with thinly sliced onions or shallots, than layer with fresh spinach and sliced wild mushrooms, such as morels, cremini (or portabellas) chantrelles, etc.
  • Top with another layer of sole filets
  • Sprinkle with chopped parsley and white wine
  • Top with buttered parchment paper

Bake in 450ºF oven for 10 minutes.  Melt 1 Tablespoon butter in a small saucepan.  Add i Tablespoon flour to make a roux.  Pour baking liquid into saucepan and stir to make a nice veloute.  Add a little cream and lemon juice to add body.

Serve fish and top with veloute.  I served this with an herbed basmati rice and steamed broccoli.   My notes say that Mr. Dewey loved it.

This is a great example of why I started this blog!  I had completely forgotten about this recipe.  Guess what we’ll be having for dinner tomorrow night?

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