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Sole: Fillet of Sole Florentine
posted by syzygy 07-17-103 6:15 AM
Fillet of Sole Florentine
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
1 cup (250 ml) heavy cream mixed together with
1 cup (250 ml) milk
1 cup (250 grams) grated 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.
