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Sole and Mushroom Casserole

Makes 4 servings

Notes: Bake the sole while the potatoes cook; keep it warm for a few minutes while you mash the potatoes and make the sauce.

  Mushroom Essence
 1 pound boned, skinned sole fillets, rinsed
 3/4 cup chopped green onions
 2 tablespoons drained capers
 2 tablespoons cream sherry
 1 tablespoon soy sauce
 1 teaspoon minced peeled fresh ginger
 1 1/2 pounds thin-skinned potatoes, rinsed, peeled, and cut into 1/2-inch cubes
 1/2 teaspoon dried tarragon
 2 teaspoons cornstarch
  About 1/2 cup low-fat (1%) milk
 1/4 cup shredded gruyère or Swiss cheese
  Salt and pepper
Step 1

Pour one recipe's worth of Mushroom Essence through a fine strainer into a 4- to 5-quart pan; discard the ginger. Put mushrooms in a shallow 10- to 11-inch oval casserole (about 2 1/2 qt.). Add 1/2 cup green onions, capers, sherry, soy sauce, and ginger to mushrooms; mix and spread level. Lay sole fillets evenly over mixture, overlapping if necessary. Cover casserole tightly with foil.

Step 2

Bake sole in a 375º oven until fillets are opaque but still moist-looking in center of thickest part, about 15 minutes.

Step 3

While sole bakes, add potatoes and tarragon to mushroom broth. Bring to a boil over high heat; cover and simmer until potatoes are soft enough to mash easily, about 15 minutes. Drain potatoes in a strainer over a bowl. Pour liquid back into pan and put potatoes in the bowl.

Step 4

Uncover sole and drain juices into pan. Boil liquid over high heat until reduced to about 3/4 cup, 4 to 5 minutes. In a small bowl, blend cornstarch with 1 tablespoon water and stir into boiling liquid; stir until boiling again, and remove from heat. Turn oven to broil.

Step 5

Meanwhile, with a potato masher or a mixer, mash potatoes until smooth, adding enough milk for desired texture. Push sole and mushrooms toward center of casserole to leave a 1-inch space around the edge. Spoon potatoes (or pipe through a pastry bag with a large plain or star tip) into space. Pour sauce over sole mixture. Sprinkle potatoes with cheese.

Step 6

Broil about 4 inches from heat until cheese is very lightly browned, about 4 minutes. Sprinkle with remaining 1/4 cup green onions. Add salt and pepper to taste.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 354Calories from Fat 12
% Daily Value *
Total Fat 4.7g8%

Saturated Fat 2g10%
Cholesterol 63mg21%
Sodium 673mg29%
Total Carbohydrate 40g14%

Dietary Fiber 4.4g18%
Protein 39g78%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.