Fillets Of Sole Florentine Style Filetti Di Sogliola Alla Fiorentina Recipe
Ingredients
| 4-170 g sole fillets | ||
| Fish stock | 750 Milliliter | |
| Spinach | 280 Gram, chopped | |
| Dry white wine | 45 Milliliter | |
| 250 ml cooked bay shrimp meat | ||
| 310 ml Mornay Sauce | ||
| Parmesan cheese | 60 Milliliter, grated | |
| Romano cheese | 60 Milliliter, grated | |
| Black olives | 45 Milliliter, sliced | |
| 60 ml peeled, seeded, chopped tomatoes | ||
Directions
Wash and pat dry the fillets.
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.
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.
Chef
