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Fillets Of Sole Flounder With Spinach Sauce

Microwaverina's picture
Ingredients
  Butter 2 1⁄2 Ounce (5 Tablespoon, 65 Gram)
  Flour 1 1⁄2 Ounce (6 Tablespoon, 40 Gram)
  Milk 1⁄2 Pint (1 1/4 Cup, 300 Milliliter)
  Egg yolk 1
  Frozen spinach 4 Ounce, defrosted and squeezed very thoroughly to drain (100 Gram)
  Sole fillet 4 (Flounder Fillets)
  Lemon juice 1⁄2 Teaspoon (Freshly Squeezed)
  Thinly sliced carrots 5 , cut into flower shapes
  Chives 2 , 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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Spinach

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