Try this Boston Colleges Sole Gratinee recipe, or contribute your own.
Suggest a better descriptionMix 2 Tbs. butter with flour, use to butter pan. Saute mushrooms and shallots in 4 Tbs. butter, add chives and parsley. Spread 1/2 mushroom mixture on bottom of pan. Sprinkle lightly with bread crumbs Arrange fish filets on top. Cover fish with remaining mushroom mixture. Add wine and stock. Sprinkle with remaining crumbs and grated cheese. Dot with butter. Bake at 350? F for 18 minutes. NOTES : Submitted by exec. chef Chris Eiseman Food Service Director, 4/15/97 Recipe by: Boston College Posted to MC-Recipe Digest V1 #613 by Thomas Vath
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Serving Size: 1 Serving (91g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 242 | ||
Calories from Fat: 112 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.5g | 17 % | |
Saturated Fat 7.2g | 36 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 29.5mg | 9 % | |
Sodium 714.6mg | 25 % | |
Potassium 100.8mg | 3 % | |
Total Carbohydrate 25g | 7 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 23.3g | ||
Protein 7.1g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 242
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