Tuesday, January 11, 2011

Sole Fillet au Gratin

Sole Fillet au Gratin

1 Sole Fillet
some Olive oil
25g Butter
100g Cheddar cheese
1 cup Milk
3 tbsp Flour
to taste Salt & pepper


1. Brush the sole fillet with olive oil. Season with salt and pepper
2. Place the sole fillet into a baking dish
3. Melt the butter, Stir in flour to make a roux. Pour in the milk & cook until thicken
4. Add half of the shredded cheese away from heat, season to taste
5. Pour the white sauce over the fish. Then sprinkle the remaining cheese on top
6. Bake at 200 degree for 20 to 25 minutes until golden brown

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