Sole with Creamed Mushrooms
1/2 pound minced mushrooms
1/4 cup finely chopped shallots
2 tablespoons butter or margarine
1/2 teaspoon dried thyme
1/2 cup marsala or dry white wine
3/4 cup whipping cream
1 pound boned, skinned sole fillets, 8 of equal size
1/2 cup shredded gruyere or Swiss cheese
thyme sprigs, optional
salt
In a 10 to 12-inch frying pan over high heat, stir mushrooms and shallots in
butter until mushrooms are browned, about 10 minutes. Add thyme, marsala, and
cream. Stirring often, boil until mixture is pale gold color and there is no
free-flowing liquid, 6 to 7 minutes. Let cool to room temperature.
Rinse sole, pat dry, and lay fillets flat. Spoon mushroom mixture equally onto
fillets and spread to coat evenly. Roll fillets from narrow end and set seam
down on a sheet of foil (about 9 by 13 in.).
Have barbecue ready. Set foil with fish on grill and cover with lid (open vents
for charcoal). Cook until sole is opaque but moist-looking in thickest part,
about 8 minutes. The last 2 minutes, sprinkle cheese evenly on fish.
Slide a rimless baking sheet under foil and lift from grill. With a wide
spatula, transfer sole to plates; scrape any drippings from foil and spoon onto
fish. Garnish with thyme sprigs. Add salt to taste.
Makes 4 servings.
Calories 380, Carbs 9.3 g, Fiber 0,8 g. Chol 135 mg.