Sole fillet with tomato sauce, mushrooms, mussels and grated cheese

6 servings

35 minutes

Fillet of sole with tomato sauce, mushrooms, mussels, and grated parmesan is a true embodiment of refined European gastronomy. This recipe combines tender fish fillet with rich tomato sauce, aromatic mushrooms, and juicy mussels enriched with white wine. Baking under a layer of parmesan gives the dish a golden crust and rich flavor. The exquisite combination of seafood and earthy mushrooms makes this dish suitable for both family dinners and formal gatherings. It pairs harmoniously with a glass of white wine and a light vegetable garnish. European cuisine is renowned for its attention to detail, and this recipe is a splendid example of its sophistication and balance of flavors.

Energy value per serving

• Calories: 334.7
• Proteins: 32.9g
• Fats: 19.9g
• Carbohydrates: 2.4g

Ingredients

• Fillet of sole: 1.2 kg
• Tomato sauce: 200 g
• Mussels: 500 g
• Dry white wine: 175 ml
• Fresh mushrooms: 200 g
• Bay leaf: 1 pc
• Butter: 20 g
• Lemon: 0.5 pc
• Grated Parmesan cheese: 50 g
• Salt: to taste

Cooking steps

1. Pass the tomato sauce through a sieve and set aside.

   Required ingredients:

   • Tomato sauce: 200 g

2. Clean the mussel shells with the tip of a knife and remove the 'beards' (attached clumps of algae), rinsing well under running water. Do not use mussels with damaged shells or those that do not close tightly when tapped.

   Required ingredients:

   • Mussels: 500 g

3. Place the mussels in a pot, pour in 50 ml of wine and 120 ml of water, add a bay leaf and a pinch of salt. Cover the pot with a lid and cook over medium heat for 4-5 minutes until the shells open.

   Required ingredients:

   • Dry white wine: 175 ml
   • Fresh mushrooms: 200 g
   • Bay leaf: 1 piece
   • Salt:  to taste

4. Scoop out the mussels with a slotted spoon. Strain the broth. Discard any unopened shells. Extract the mussel meat and place it in a bowl.

   Required ingredients:

   • Mussels: 500 g

5. In a pot, combine mushrooms, butter, lemon juice, and a pinch of salt. Cover and simmer on low heat for 8 minutes, then stir the mushrooms into the tomato sauce and add the remaining wine.

   Required ingredients:

   • Fresh mushrooms: 200 g
   • Butter: 20 g
   • Lemon: 0.5 piece
   • Salt:  to taste
   • Tomato sauce: 200 g
   • Dry white wine: 175 ml

6. Preheat the oven to 200 degrees. Pour some sauce into the bottom of a baking dish and lay the fish fillet in a single layer on top. Dry the mussels and place them as a second layer on the fish. Pour the remaining tomato sauce on top and sprinkle with cheese. Bake until golden brown.

   Required ingredients:

   • Tomato sauce: 200 g
   • Fillet of sole: 1.2 kg
   • Mussels: 500 g
   • Tomato sauce: 200 g
   • Grated Parmesan cheese: 50 g

7. Serve immediately on the table without removing from the mold.