Recipe Categories
Seafood
Fish Casseroles

Granny's Sole Casserole

3 cup chicken stock
1 tbl minced garlic
1 cup heavy cream
3 tbl unsalted butter
2 tbl olive oil
3 cup chanterelles, cleaned, and, quartered
3 lb sole, fillets
1 x lemon, halved
1 lrg Yukon Gold potato, peeled, and, thinly, sliced
1/2 x onion, peeled, and, thinly, sliced
2 bn spinach, washed, and, preblanched
1 cup chopped fresh herbs, (dill, chervil, tarragon, parsley and chives)
1/3 cup white wine

 Method :
Preheat oven to 375 degrees Fahrenheit.
In a large saucepot over medium heat bring chicken stock and garlic to a simmer for 3 - 5 minutes. Add heavy cream and reduce by one-third.
In a fry pan over medium high heat add 2 tablespoons butter and 2 tablespoons olive oil. Add chantrelles and cook for 1 minute. Season with salt and pepper. Add another tablespoon of butter and continue to cook mushrooms until they are light golden brown.
Coat a casserole dish with a little olive oil. Layer bottom with sole, season with salt, pepper and juice of 1/2 a lemon. On top of fish, add a layer of potato, onion, spinach & chantrelles. Sprinkle with chopped herbs & ladle stock reduction over top. Repeat until all ingredients are used. Top with white wine. Place casserole in oven for 1-11/4 hour.