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Fillets Of Sole Florentine

Western.Chefs's picture
Ingredients
  Frozen spinach 1 Pound
  Sauce 1 1⁄4 Cup (20 tbs)
  Grated nutmeg 1 Tablespoon
  Sole fillets 8 , skinned, washed and dried, bones reserved
  Dry white wine 1⁄2 Cup (8 tbs)
  Parmesan cheese 4 Tablespoon, grated
  Salt To Taste
  Pepper To Taste
Directions

Preheat the oven to 350°F (180°C).
Wash the spinach thoroughly or thaw it slightly and cook it in a saucepan without any additional water.
Press the spinach between two plates to drain thoroughly, then put it into a baking dish and mix in 4 tablespoons of the mornay sauce and a pinch of grated nutmeg.
Season to taste.
Set aside and keep warm.
Put the sole fillets into a buttered ovenproof casserole.
Bring the wine or cider to a boil and pour it over the fillets.
Cover with the reserved bones and poach in the oven for 15 minutes.
Discard the bones and arrange the fillets on top of the spinach in the baking dish.
Carefully drain the cooking liquid into a small saucepan and boil it until it has reduced by half.
Stir the reduced liquid into the remaining mornay sauce.
Cook the sauce for a few minutes to reduce it a little and season to taste.
Pour the sauce over the fish, sprinkle the Parmesan cheese over the top and put under a broiler until the top is lightly browned.

Recipe Summary

Cuisine: 
Continental
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Spinach
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
6

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