Fillets Of Sole Flounder With Spinach Sauce
|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)|
|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|
|Freshly ground black pepper||To Taste|
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.