Fish: Fillet of Sole Florentine - dairy

Posted by : Lita Lotzkar

     This elegant dish makes a great dinner and is especially nice for
     a Shabbat or holiday meal.

   * 3 lbs (1 and 1/2 kilos) fresh spinach - cooked, chopped and drained
     well
   * 2 T. butter
   * 3 cloves garlic - crushed
   * 2 lbs (1 kilo) fillet of sole
   * 1/2 cup (125 ml) white wine
   * 1/4 cup (60 grams) melted butter
   * 1/4 tsp. salt
   * 1/2 tsp. pepper
   * 1/4 cup (60 grams) flour (potato flour during Pesach)
   * 1 cup (250 ml) heavy cream mixed together with
   * 1 cup (250 ml) milk
   * 1 cup (250 grams) grated kosher Swiss cheese
   * 2 tsp. sweet paprika

     Melt the 2 T. of butter with the garlic and mix into the spinach.
     Put aside and keep warm. Poach the fish in the wine over a low
     heat until tender (around 10-12 minutes). Put the spinach into a
     rectangular baking dish.

     Lay the fish on top of the spinach. In a saucepan melt the 1/4 cup
     (60ml) butter over medium-low heat. Add the salt, pepper and
     flour. Stirring continuously, add the milk/cream mixture and bring
     to a boil. After one minute of boiling, remove from the heat and
     let cool for another minute. Stir in the cheese and pour over the
     spinach and fish. Sprinkle with paprika and broil until browned
     lightly.

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     Copyright 1996 from IT TASTES TOO GOOD TO BE KOSHER
     by Peter A. Weissenstein 

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