Fillet of Sole Florentine

Recipe By:
Steve G
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Fillet Of Sole Florentine
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  • Total Time 60 min Ico-add
  • Yield 8 Servings
  • Level Medium

When selecting a meal for Shabbat (Sabbath or holy day) keep this elegant dish in mind. Although it makes a great dinner all year round.
 

Ingredients

  • 3 pounds fresh spinach - cooked, chopped and drained well
  • 2 tablespoons butter
  • 3 cloves garlic - crushed
  • 2 pounds fillet of sole
  • 1/2 cup white wine
  • 1/4 cup melted butter
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup flour (potato flour during pesach)
  • 1 cup heavy cream mixed together with
  • 1 cup milk
  • 1 cup kosher swiss cheese, grated
  • 2 teaspoon sweet paprika
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Directions

  1. 1. Melt the 2 tablespoons of butter with the garlic and mix into the spinach.
  2. 2. Put aside and keep warm.
  3. 3. Poach the fish in the wine over a low heat until tender (around 10-12 minutes).
  4. 4. Put the spinach into a rectangular baking dish.
  5. 5. Lay the fish on top of the spinach.
  6. 6. In a saucepan melt the 1/4 cup butter over medium-low heat.
  7. 7. Add the salt, pepper and flour.
  8. 8. Stirring continuously, add the milk/cream mixture and bring to a boil.
  9. 9. After one minute of boiling, remove from the heat and let cool for another minute.
  10. 10. Stir in the cheese and pour over the spinach and fish.
  11. 11. Sprinkle with paprika and broil until browned lightly.
 
 
  • Did you know?

    Catherine de Medici is said to have introduced spinach to the Court of France around 1550. She honored her Florence, Italy, birthplace by naming any dish containing spinach "Florentine."