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Fillets Of Sole Florentine Recipe
|Frozen spinach||1 Pound|
|Sauce||1 1⁄4 Cup (20 tbs)|
|Grated nutmeg||1 Tablespoon|
|Sole fillets||8 , skinned, washed and dried, bones reserved|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Parmesan cheese||4 Tablespoon, grated|
Calories 324 Calories from Fat 75
% Daily Value*
Total Fat 8 g13%
Saturated Fat 3.2 g15.8%
Trans Fat 0 g
Cholesterol 111.8 mg
Sodium 715.6 mg29.8%
Total Carbohydrates 10 g3.2%
Dietary Fiber 4 g16.1%
Sugars 3.6 g
Protein 48 g96.2%
Vitamin A 186.1% Vitamin C 19.7%
Calcium 26.2% Iron 15.9%
*Based on a 2000 Calorie diet
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.