Sole And Shrimp Casserole
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A home-kitchen version of sole and shrimp casserole, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 1 lb. sole fillets
- 1/4 lb. small cooked shrimp
- 3 Tbsp. fine dry bread crumbs
- 1/4 tsp. pepper
- 2 Tbsp. lemon juice
- 1/4 lb. mushrooms, thin
- 2 Tbsp. tartar sauce or mayonnaise
- 2 Tbsp. green onion, thinly sliced
- 1 garlic clove
- 1 1/2 Tbsp. butter, softened
- 1/4 c. Vermouth (optional)
Method
Butter a shallow 1 1/2-quart baking dish.
Place about half of the fish fillets in even layer.
Sprinkle evenly with about half of shrimp, bread crumbs, pepper, lemon juice and mushrooms. Repeat layers.
Mix together tatar sauce, green onions and butter. Dot over top.
Drizzle casserole evenly with vermouth, if used. Cover and chill if make ahead.
Bake, covered, in a 350° oven about 30 minutes; 40 minutes, if chilled.
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