Ingredients
- Sole and Mushrooms
- 2 1/2 lbs. 2 1/2 lbs. Alaska Sole fillets, 5 oz. ea.
- Kosher salt and black pepper, to taste
- 1/2 cup 1/2 cup olive oil
- 2 Tbsp. 2 Tbsp. + 2 tsp. butter
- 1 1/2 lbs. 1 1/2 lbs. mushrooms, assorted
- (cremini, button, or shiitake), sliced
- 1 tsp. 1 tsp. thyme, fresh, chopped
- 1/4 cup 1/4 cup + 4 tsp. sherry
- Assembly:
- 16 slices 16 slices sourdough crostini, 1/2 inch ea., sliced diagonally
- Olive oil, for brushing, as needed
- 3 cloves 3 cloves garlic cloves, fresh, peeled
- 2 tsp. 2 tsp. thyme, fresh leaves
- 8 8 fresh sprigs Thyme
Servings:
Units:
Instructions
- DIRECTIONS PER SERVING
- Sole and Mushrooms:
- Season sole fillet with salt and pepper, set aside. Heat 1 Tbsp. olive oil and 1 tsp. butter in large skillet. Add fillet to hot pan and
- cook 1 minute. Gently turn fish then add 3 oz. of sliced mushrooms, gently tossing in pan. Add 1/8 tsp. chopped thyme and 1 tsp. sherry.
- Cook until fish is opaque throughout and mushrooms have softened.
- Assembly:
- Brush 2 slices crostini with olive oil, fully cover, and toast or grill until lightly browned. Rub garlic clove on one side of crostini.
- Place fillet on plate and pour mushroom mixtureover crostini. Sprinkle with 1/4 tsp. thyme leaves and garnish with 1 sprig of thyme.
- ALTERNATIVE SERVING SUGGESTIONS
- Serve sole and mushroom mixture over cooked fettuccine noodles. Toss with extra thyme leaves.
- Add the mushroom mixture to risotto. Place seasoned and sauted sole on a bed of mushroom risotto.
Share this Recipe
