Sole Fillet with Tomato Sauce, Mushrooms, Mussels, and Grated Cheese
Main Dishes • European
Description
Sole fillet with tomato sauce, mushrooms, mussels, and grated cheese
Ingredients
- Sole fillets 5 lbs
- Passata Tomato Sauce 5 oz
- Mussels 20 oz
- Dry White Wine 5 fl oz
- Fresh Mushrooms 5 oz
- Bay leaf 1 piece
- Butter 0 oz
- Lemon ½ piece
- Grated Pecorino Pepato Cheese 0 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 390°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.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!