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INGREDIENTS
- 15 ml (1 tablespoon) olive oil
- 1 shallot, minced
- 1/2 lb (225 g) button mushrooms, finely chopped
- A bunch of parsley
- 60 ml (1/4 cup) veal stock
- 45 ml (3 tablespoons) 35% cream
- 60 ml (1/4 cup) Parmigiano Reggiano cheese
- 30 ml (2 tablespoons) breadcrumbs
- 4 sole fillets
- Salt and pepper
For the swiss chard
- 30 ml (2 tablespoons) butter
- A bunch of swiss chard, trimmed and blanched
- 1 garlic clove, minced
- 60 ml (1/4 cup) toasted almonds
- Salt and pepper
PREPARATION
- Preheat oven at 200 ?C (400 ?F).
- In a oven-proof skillet, heat olive oil and sautee the shallots and mushrooms until golden brown. Season with salt and pepper. Add parsley and veal stock. Add sole fillet, drizzle with cream and add parmigiano reggiano and breadcrumbs. Continue cooking in the oven for about 8 minutes or until the fish is flaky.
- Meanwhile, in another skillet, sautee the swiss chard and garlic until fragrant. Season with salt and pepper.
- Serve the gratin with sautéed swiss chard and toasted almonds.
