Fillets Of Sole With Spinach And Mornay Sauce Recipe
Ingredients
| 700g-1 kg/1 1/2-2 lb sole fillets, skinned | ||
| Black pepper salt | 1 To taste | |
| 125 ml/4 fl oz fish stock, boiling | ||
| 125 ml/4 fl oz white wine, boiling | ||
| 1 kg/2 lb spinach | ||
| 50 g/2 oz butter | ||
| 25 g/1 oz butter | ||
| Flour | 4 Tablespoon (Sauce) | |
| 300 ml/10 fl oz milk | ||
| 300 ml/10 fl oz fish stock | ||
| 50 g/2 oz Parmesan cheese, grated | ||
| 50 g/2 oz Gruyere cheese, grated | ||
| Double cream | 4 Tablespoon (Sauce) | |
| Salt and white pepper | ||
Directions
Lay the sole fillets in a baking dish.
Sprinkle with salt and pepper and pour over the boiling fish stock and wine.
Cover the dish and bake in a moderate oven (180°C/350°F or Gas Mark 4) for 8 to 12 minutes or until the fish is cooked.
Meanwhile, put the spinach in a saucepan.
Do not add any water.
Cook for about 6 minutes or until the spinach is tender.
While the spinach is cooking, make the sauce.
Melt the butter in a saucepan.
Stir in the flour and cook, stirring, for 1 minute.
Gradually stir in the milk, then the fish stock and bring to the boil, stirring constantly.
Simmer, stirring, until the sauce is thick and smooth.
Remove from the heat and add the Parmesan, Gruyere, cream and seasoning to taste.
Stir well and keep hot.
When the spinach is cooked, drain it, pressing to remove all excess moisture.
Chop the spinach and add the butter and salt and pepper to taste.
Mix well.
Spread the spinach over the bottom of a flameproof serving dish.
Top with the drained sole fillets and pour over the sauce.
Grill until the top is lightly browned.
Serve hot.
Sprinkle with salt and pepper and pour over the boiling fish stock and wine.
Cover the dish and bake in a moderate oven (180°C/350°F or Gas Mark 4) for 8 to 12 minutes or until the fish is cooked.
Meanwhile, put the spinach in a saucepan.
Do not add any water.
Cook for about 6 minutes or until the spinach is tender.
While the spinach is cooking, make the sauce.
Melt the butter in a saucepan.
Stir in the flour and cook, stirring, for 1 minute.
Gradually stir in the milk, then the fish stock and bring to the boil, stirring constantly.
Simmer, stirring, until the sauce is thick and smooth.
Remove from the heat and add the Parmesan, Gruyere, cream and seasoning to taste.
Stir well and keep hot.
When the spinach is cooked, drain it, pressing to remove all excess moisture.
Chop the spinach and add the butter and salt and pepper to taste.
Mix well.
Spread the spinach over the bottom of a flameproof serving dish.
Top with the drained sole fillets and pour over the sauce.
Grill until the top is lightly browned.
Serve hot.
Chef
