Poached Fish Florentine Style
|Sole fillets||1 1⁄2 Pound (6 Fillets)|
|Water||2 Cup (32 tbs)|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Onion||1 , sliced|
|Margarine||2 Tablespoon (Special Variety)|
|Mushrooms||1⁄4 Pound, sliced|
|Dry vermouth||2 Tablespoon|
|Cooked chopped spinach||2 Cup (32 tbs)|
Wash the fish.
In a skillet combine the water, salt, pepper, onion, bay leaf and celery.
Bring to a boil and cook over medium heat 10 minutes.
Arrange the fish in it; cover and cook over low heat 15 minutes or until fish flakes easily when tested with a fork.
Transfer fillets to a serving dish; strain the stock.
Melt the margarine in a saucepan; saute the mushrooms.5 minutes.
Blend in the flour, then add the stock, stirring steadily to the boiling point.
Cook over low heat 5 minutes.
Beat the egg yolk and vermouth in a bowl; gradually add the mushroom mixture, stirring steadily to prevent curdling.
Cover the fillets with the spinach and pour sauce over all.
Place under a hot broiler for 1 minute.