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Instructions |
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In a large pot of salted water cook noodles till all dente. Drain and refresh under cold water. Drain again an set asside on paper towels. Combine sole & milk a shallow sauce pan. Bring to a simmer & cook covered for 5 min till fish flakes. Drain fih well reserving the hot milk.
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Meanwhile peel and slice broccoli stems divide florets. Blanch broccoli for 2 min and refresh in cold water draining well nd set aside on paper towels. In sauce pan melt butter and cook muhrooms for 3 to 5 min until softened.
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Add flour and continue to cook 2 min without browning. Remove from heat and beat in reserved milk salt pepper & nutmeg.Cook over medium heat until thickened.Reduce heat to low and stir in cream. Remove from heat and adjust seasonings.
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Stir in 1c of shredded cheese.flak sole and add to sauce.pan. Lightly grease a 9x13 and put a little auce in the bottom then 3 noodles & more sauce sprinkle on some broccoli add 1/3 of parmesan to sauce and dot some carefully over the broccoli add remaining noodles and top with remaining sauce and parmesan. can be prepared to this point and refrigerated for 8 hours. Cover with foil and bake at 350 for 30 min. Uncover and broil for 2 min to brown the top. If it has been refrigerated will take longer to heat up. Let stand for 10 to 15 min after removing from the oven before serving. Serves 6 to 8
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Originally Submitted
11/3/2011
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