Fillets Of Sole Flounder With Spinach Sauce Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CourseMethod
Main Ingredient

Ingredients

 Butter2 1⁄2 Ounce (5 Tablespoon, 65 Gram)
 Flour1 1⁄2 Ounce (6 Tablespoon, 40 Gram)
 Milk1⁄2 Pint (1 1/4 Cup, 300 Milliliter)
 Egg yolk1
 Frozen spinach4 Ounce, defrosted and squeezed very thoroughly to drain (100 Gram)
 Sole fillet4 (Flounder Fillets)
 Lemon juice1⁄2 Teaspoon (Freshly Squeezed)
 Thinly sliced carrots5 , cut into flower shapes
 Chives2 , chopped
 Salt To Taste
 Freshly ground black pepper To Taste

Directions

First make the sauce. Put 3 tbsp / 40 g / 1 1/2 oz of the butter in a bowl and cook for 1 minute. Stir in the flour and cook for 1 minute. Pour on the milk and cook for 3 minutes, whisking after every minute. Stir in the egg yolk and spinach and season to taste. Cook for 1 minute, then keep warm.
Lay the fillets in a dish, dot with the remaining butter and sprinkle with lemon juice. Cook for 3—4 minutes, rearranging once.
Arrange the fish on heated plates, pour the sauce over and garnish with carrot slices and chives to look like flowers and stalks.
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