Fillets Of Sole Florentine Recipe
Summary
Preparation Time15 MinCooking Time15 Min
Ready In30 MinServings6
Ingredients
| Frozen spinach | 1 Pound | |
| Sauce | 1 1/4 Cup (16 tbs) | |
| Grated nutmeg | ||
| 8 sole fillets, skinned, washed and dried, bones reserved | ||
| Dry white wine | 1/2 Cup (16 tbs) | |
| Parmesan cheese | 4 Tablespoon, grated | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Preheat the oven to 350°F (180°C).
Wash the spinach thoroughly or thaw it slightly and cook it in a saucepan without any additional water.
Press the spinach between two plates to drain thoroughly, then put it into a baking dish and mix in 4 tablespoons of the mornay sauce and a pinch of grated nutmeg.
Season to taste.
Set aside and keep warm.
Put the sole fillets into a buttered ovenproof casserole.
Bring the wine or cider to a boil and pour it over the fillets.
Cover with the reserved bones and poach in the oven for 15 minutes.
Discard the bones and arrange the fillets on top of the spinach in the baking dish.
Carefully drain the cooking liquid into a small saucepan and boil it until it has reduced by half.
Stir the reduced liquid into the remaining mornay sauce.
Cook the sauce for a few minutes to reduce it a little and season to taste.
Pour the sauce over the fish, sprinkle the Parmesan cheese over the top and put under a broiler until the top is lightly browned.
Wash the spinach thoroughly or thaw it slightly and cook it in a saucepan without any additional water.
Press the spinach between two plates to drain thoroughly, then put it into a baking dish and mix in 4 tablespoons of the mornay sauce and a pinch of grated nutmeg.
Season to taste.
Set aside and keep warm.
Put the sole fillets into a buttered ovenproof casserole.
Bring the wine or cider to a boil and pour it over the fillets.
Cover with the reserved bones and poach in the oven for 15 minutes.
Discard the bones and arrange the fillets on top of the spinach in the baking dish.
Carefully drain the cooking liquid into a small saucepan and boil it until it has reduced by half.
Stir the reduced liquid into the remaining mornay sauce.
Cook the sauce for a few minutes to reduce it a little and season to taste.
Pour the sauce over the fish, sprinkle the Parmesan cheese over the top and put under a broiler until the top is lightly browned.
Chef
