Fillets of Sole Florentine Recipe

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Fillets of Sole Florentine picture

Summary

Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelVery Easy
Health IndexHealthy++Servings4
MethodMain Ingredient
Interest Group

Ingredients

 Hollandaise sauce1⁄2 Cup (8 tbs)
 Sole fillet2 1⁄2 Pound
 Lemon juice1⁄4 Cup (4 tbs)
 Shallots2 Tablespoon
 Shallots2 Tablespoon, finely chopped
 Dried tarragon2 Teaspoon
 Dry white wine1 Cup (16 tbs)
 Frozen chopped spinach20 Ounce
 Butter/Margarine3 Tablespoon
 Flour3 Tablespoon
 Salt1⁄2 Teaspoon
 Pepper1⁄8 Teaspoon
 Fish stock1 Cup (16 tbs)
 Light cream1⁄3 Cup (5.33 tbs)
 Heavy cream1⁄3 Cup (5.33 tbs)

Nutrition Facts

Serving size

Calories 827 Calories from Fat 445

% Daily Value*

Total Fat 50 g77.1%

Saturated Fat 22.5 g112.6%

Trans Fat 0 g

Cholesterol 234.4 mg

Sodium 1328.8 mg55.4%

Total Carbohydrates 41 g13.8%

Dietary Fiber 3.7 g14.7%

Sugars 9.6 g

Protein 45 g90.4%

Vitamin A 287.2% Vitamin C 82.7%

Calcium 27.4% Iron 30.8%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Place the readymade hollandaise sauce on warm water to heat gently through
2. Wash and clean the fish fillets and set aside to drain on paper towels
3. Preheat the broiler

MAKING
4. Just before serving, brush both sides with lemon juice. Fold into thirds, with dark side inside. Arrange in single layer in large skillet.
5. Sprinkle with shallots, tarragon, 1 teaspoon salt. Pour on wine.
6. Bring to boiling; reduce heat; simmer, covered, 5 to 10 minutes, or until fish flakes easily when tested with a fork. Do not overcook.
7. Meanwhile, cook spinach as required and then turn into a sieve; drain well, pressing spinach to remove all liquid. Return to saucepan; cover; keep hot.
8. With slotted spatula, remove fillets to heated platter; set aside; keep warm. Strain liquid from skillet into 2-cup measure and boil down to make one cup.
9. Make Wine Sauce in a saucepan by heating butter. Remove from heat.
10. Stir in flour, salt, and pepper until smooth. Gradually stir in 1 cup fish stock and the light cream. Bring to boiling, over medium heat, stirring constantly until mixture thickens.
11. Remove from heat. Stir 1/3 cup wine sauce into spinach; toss.
12. Turn into a 12-by-8-by-2-inch broiler-proof dish; spread evenly.
13. Arrange fillets in single layer on spinach. Spoon remaining wine sauce over fillets.
14. Beat heavy cream until stiff. Fold into hollandaise sauce.
15. Spoon mixture over wine sauce. Place under broiler 2 to 3 minutes, or until top is golden-brown.

SERVING
16. Serve hot
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