Baked sole with mushrooms & peas | Castello®

Name: Baked sole with mushrooms & peas | Castello®
Ingredients: 120 g Castello® Aged Havarti, cut into small cubes; 4 sole fillets, rinsed and patted dry; 200 ml fish stock /bouillon; 30 g all-purpose flour; 175 ml dry white wine; 250 g button mushrooms, cleaned and sliced; 2 shallots, peeled and finely chopped; 240 g fresh or frozen peas (defrosted); 30 g chives, finely chopped; 15 ml olive oil; 75 g butter; freshly ground black pepper, to taste; pinches of salt

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With mild flavours and a touch of sweetness, Sole provides delicate texture and taste to our recipe for baked sole with mushrooms & peas. Browned mushrooms add earthy aromas that softly settle among...

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Ingredients

120 g Castello® Aged Havarti, cut into small cubes
4 sole fillets, rinsed and patted dry
200 ml fish stock /bouillon
30 g all-purpose flour
175 ml dry white wine
250 g button mushrooms, cleaned and sliced
2 shallots, peeled and finely chopped
240 g fresh or frozen peas (defrosted)
30 g chives, finely chopped
15 ml olive oil
75 g butter
freshly ground black pepper, to taste
pinches of salt

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Baked sole with mushrooms & peas | Castello®

Ingredients

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