Fillets Of Sole Duglere

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Ingredients

    6 fillets of sole (about 2 1/2 pounds- if using frozen sole, thaw first) rinsed and dried thorougly

    3 tablespoons lemon juice

    3 tablespoons butter or margarine

    4 medium mushroom, sliced

    1 teaspoon salt

    dash pepper

    1 cup dry white wine

    1/4 water

    4 medium sized tomato (about 1 1/2 pounds)

    SAUCE:

    1/4 cup margarine or butter

    1/4 cup flour

    1/2 teaspoon salt

    dash ceyenne pepper

    1 1/2 cups fish stock (from cooking sole)

    3/4 cup puree (from fresh tomato)

    3/4 cup grated Parmesan cheese

    diced tomato (reserved from fresh tomato)

    TOPPING:

    2 tablespoons butter or margarine

    3 tablespoons dry bread crumbs

Description

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