Sole Meuniere and Gruyere Stuffed Mushrooms
- Sole fillets
- coarse pink himalayan sea salt & cracked pepper
- 4 T of all purpose flour
- 6 T of butter
- 1 T of olive oil
- Juice of 1 lemon
- handful of freshly chopped Parsley
- Panko bread crumbs
- 1 t of minced garlic
- 1/3 C of shredded gruyere cheese
- Mushroom caps- stems removed
Ok I typically set up my mushrooms in the oven before I cook my fish fillets, because they are super quick to cook up. I get my butter melted and slightly browned, then I add the lemon juice & lastly the parsley to make the meunière sauce. Afterwards I mix up the breadcrumbs, gruyere cheese, garlic, a dash of fresh parsley and about a T of the meunière sauce. I take that mixture and stuff it into each mushroom cap & then place them on a baking sheet. I pop them into an oven set to 350 F for about 10 min until the cheese is melted and the tops are golden brown.
While the mushrooms are cooking I heat up the olive oil in a pan, while I salt/pepper/dredge the fillets in the flour. when the oil is hot and quite glossy looking I add the fish to the pan and cook for about 2-3 min per side until fish is fully cooked and golden brown on each side.
I plate my fish, along with my stuffed mushroom caps and drizzle the meunière sauce on top.