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Fillets Of Sole Florentine Style Filetti Di Sogliola Alla Fiorentina Recipe
|Sole fillets||680 Gram (4 Pieces, 170 Gram Each)|
|Fish stock||750 Milliliter|
|Fresh chopped spinach||280 Gram|
|Dry white wine||45 Milliliter|
|Cooked bay shrimp||250 Milliliter|
|Mornay sauce||310 Milliliter|
|Freshly grated parmesan cheese||60 Milliliter|
|Freshly grated romano cheese||60 Milliliter|
|Pitted sliced black olives||45 Milliliter|
|Peeled seeded chopped tomatoes||60 Milliliter|
Calories 624 Calories from Fat 313
% Daily Value*
Total Fat 36 g55.8%
Saturated Fat 10.4 g51.9%
Trans Fat 0 g
Cholesterol 162.2 mg
Sodium 1756.9 mg73.2%
Total Carbohydrates 20 g6.8%
Dietary Fiber 2 g8%
Sugars 5.8 g
Protein 51 g101%
Vitamin A 136.6% Vitamin C 36.3%
Calcium 49.9% Iron 15.9%
*Based on a 2000 Calorie diet
Place the fish stock in a large pan, bring to a boil, reduce heat to simmer.
Gently poach the sole in the broth for 5-6 minutes, then remove and reserve.
Steam the spinach and drain.
Then place in a casserole dish.
Top with the fillets.
Sprinkle with the wine and spread with the shrimp meat.
Cover casserole with mornay sauce and sprinkle on the cheeses.
Bake in a preheated oven 400°F (200°C) for 10 minutes.
Garnish with the olives and tomatoes.
Serve at once.