Tuesday, March 09, 2010
Sole/Flounder Au Gratin
Ingredients:
4 fillets of sole or flounder (about 3/4 lb.)
2 tablespoons plain bread crumbs or Ritz crackers (finely crumbled)
1 sprig fresh tarragon leaves
1 tablespoon dry white wine
1 small garlic clove
1/3 fresh lemon
1-1/2 tablespoon grated Parmesan cheese
2 tablespoons olive oil
4 teaspoons butter (unsalted)
Black pepper
Sea salt
Direction:
Preheat oven to 400 degrees.
Finely mince garlic and set aside.
Remove the tarragon leaves from their stem, chop the leaves, then set them aside.
Place fillets in a baking dish with the olive oil, dry white wine, minced garlic, chopped tarragon, 2 generous pinches of pepper and 1 pinch of salt.
Marinate for one hour, turning fillets at least once.
After marinating the fillets, squeeze the lemon juice and sprinkle the Parmesan cheese and at least 2 tablespoons of crumbs over the fillets.
Place 1 tablespoon of butter on top of each fillet and cook for 25 to 30 minutes.
The bread crumbs should be golden brown.
Servings: 2.
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