Sole au Gratin is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of sole baked in a white wine and mushroom catsup sauce topped with mushrooms, shallots and parsley. The full recipe is presented here and I hope you enjoy this classic British version of: Sole au Gratin.
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This is a classic recipe for a Victorian version of Sole au Gratin that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 236.—SOLE AU GRATIN
Cleanse and trim a sole; place it in a baking-dish previously spread with butter, and sprinkle over with a little pepper and salt, and some raspings of bread; moisten with a glass of white wine, a little mushroom juice or catsup, and a teaspoonful of anchovy; season with finely-chopped parsley, mushrooms, and one shallot; strew some raspings over the surface of the sole, and set it in the oven to bake for about half an hour; and when done, remove the sole on to its dish with a fish-slice; add half a glass of wine to the sauce, stir together, pour it over the sole; apply the red-hot salamander for five minutes, and serve.
Modern Redaction
Ingredients:
2 soles
salt and freshly-ground black pepper, to taste
100g fine, dry, breadcrumbs
200ml white wine
60ml mushroom juice or mushroom catsup
1 tsp anchovy essence
2 tbsp parsley, finely chopped
6 mushrooms, thinly sliced
2 shallots, finely sliced
70ml white wine
Method:
Clean, scale and wash the fish. Wipe dry then arrange side by side in a well-buttered baking dish. Season well with salt and black pepper then scatter half the breadcrumbs over the top.
Whisk together the white wine, mushroom juice (or catsup), and anchovy essence in a bowl and pour around the fish. Scatter the parsley, mushrooms and shallots over the top then sprinkle over the breadcrumbs,
Transfer to an oven pre-heated to 180°C and bake for 30 minutes, or until the fish is cooked through and flakes easily with a fork. Carefully remove the fish to a heat-proof serving dish with a fish knife then pour the pan juices into a saucepan.
Add the 70ml white wine and stir together until the mixture simmers. Pour the sauce over the fish then set under a hot grill (broiler) and cook until the top of the dish is browned. Serve immediately.
