Fillets of Sole Florentine Recipe
Summary
Ingredients
| Hollandaise sauce | 1⁄2 Cup (8 tbs) | |
| Sole fillet | 2 1⁄2 Pound | |
| Lemon juice | 1⁄4 Cup (4 tbs) | |
| Shallots | 2 Tablespoon | |
| Shallots | 2 Tablespoon, finely chopped | |
| Dried tarragon | 2 Teaspoon | |
| Dry white wine | 1 Cup (16 tbs) | |
| Frozen chopped spinach | 20 Ounce | |
| Butter/Margarine | 3 Tablespoon | |
| Flour | 3 Tablespoon | |
| Salt | 1⁄2 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Fish stock | 1 Cup (16 tbs) | |
| Light cream | 1⁄3 Cup (5.33 tbs) | |
| Heavy cream | 1⁄3 Cup (5.33 tbs) |
Nutrition Facts
Serving size
Calories 818 Calories from Fat 445
% Daily Value*
Total Fat 50 g77.1%
Saturated Fat 22.5 g112.6%
Trans Fat 0 g
Cholesterol 234.4 mg78.1%
Sodium 1953.6 mg81.4%
Total Carbohydrates 46 g15.3%
Dietary Fiber 3.7 g14.7%
Sugars 9 g
Protein 45 g90.3%
Vitamin A 287.2% Vitamin C 82.7%
Calcium 26.9% Iron 29.9%
*Based on a 2000 Calorie diet
Directions
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
Chef
