Fillets of Sole Duglere

6 fillets of sole (about 2 1/2 pounds- if using frozen sole, thaw first) rinsed and dried thorougly

3 tablespoons lemon juice

3 tablespoons butter or margarine

4 medium mushroom, sliced

1 teaspoon salt

dash pepper

1 cup dry white wine

1/4 water

4 medium sized tomato (about 1 1/2 pounds)

SAUCE:

1/4 cup margarine or butter

1/4 cup flour

1/2 teaspoon salt

dash ceyenne pepper

1 1/2 cups fish stock (from cooking sole)

3/4 cup puree (from fresh tomato)

3/4 cup grated Parmesan cheese

diced tomato (reserved from fresh tomato)

TOPPING:

2 tablespoons butter or margarine

3 tablespoons dry bread crumbs

Preheat oven to 350 degrees Fahrenheit
Lightly butter 13 inch by 9 inch by 2 inch baking dish
Brush fish with 2 tablespoons lemon juice
Fold fillets in half and place in baking dish.
Melt 3 tablespoons butter.
Add mushroom, 1 tablespoon lemon, teaspoon salt, pepper, wine, and 1/4 cup water. Bring to boil over high heat.
Pour wine mixture over fish.
Bake fish 15 minutes or until flaky.
Blanch tomatoes in boiling water 20 seconds. Remove, peel, cut in quarters, scrape seeds and center out and push those through a sieve.
Dice outer part of tomato.
Transfer fish to a broilerproof dish. Top with mushroom.
Strain fish stock. Reserve.
Melt 1/4 cup butter. Remove from heat.
Stir in flour, salt, ceyenne, fish stock, tomato puree and cook over medium heat until mixture boils and thickens.
Stir in 1/2 cup parmesan and simmer 5 minutes stirring constantly. Add diced tomato.
Melt 2 tablespoons butter and toss with breadcrumbs.
Spoon tomato mixture over fish.
Sprinkle breadcrumbs over all.
Sprinkle remaing cheese.
Broil 3 to 5 minutes until golden brown.
BUEN PROVECHO!


Number of Servings: 6

Recipe submitted by SparkPeople user NARCISA.