Cat Sole

-- Makes 6 servings  --
Fillet of sole is a lovely, delicate, white fish. It is mild in flavor and is very easy to cook. I
often make this recipe when I am going to cook fillet of sole for the whole family. Both my
dogs and my cats truly enjoy it. You can often find fillet of sole flash-frozen and in bulk at
grocery superstores. I buy it in bulk, break it up into smaller sizes, double-wrap it, and
freeze it so that I can pull out what I need the night before I cook. This recipe cannot be
frozen once cooked, but it will keep in the refrigerator for 2 days if stored in an airtight
container.

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• 1-pound sole fillet, deboned
• 1⁄2 cup fish stock or water
• 1 tablespoon olive oil
• 2 tablespoons chopped fresh parsley or 2⁄3 teaspoon parsley flakes, plus extra for
• garnish
• 3⁄4 cup cooked brown rice
• 1 tablespoon butter
• 11⁄2 tablespoons flour
• 1⁄2 cup milk
• 1⁄2 cup grated Parmesan cheese
• 1 teaspoon salt
• 1⁄2 teaspoon brewer’s yeast
• 2 tablespoons bone meal

1. Preheat the oven to 450 degrees.
2. Put the sole and fish stock or water in a large sauté pan. Bring to a boil; then reduce the
heat and simmer until the fish is cooked through, about 5 minutes.
3. Let cool, remove the sole from the pan, and then cut it into small cubes. Reserve the liquid
for another use.
4. Add the olive oil to a glass baking dish. Add the cubed sole, parsley, and rice and set
aside.
5. Now it’s time to make your roux (a French word for a paste). Add the butter to the sauté
pan and let it melt slowly over medium-low heat. Gently whisk in the flour, a teaspoon
at a time, as the butter melts. Keep whisking until a smooth yellow paste forms.
6. Start slowly whisking in the milk. Add more milk as the sauce thickens. After you have
added all the milk, slowly whisk in the Parmesan cheese and salt.
Note: If you need to add a bit more milk to your sauce, that’s okay; sometimes a bit
more is needed.
7. Add the brewer’s yeast and bone meal to this mixture; it will be thick.
8. Pour the sauce over the fish, sprinkle with additional parsley to garnish, and bake for 10
minutes or until melted and lightly golden brown. Let cool and serve.