Sole Florentine
"From Real Simple Magazine October 2004. The size of fish fillets varies from market to market. A good rule of thumb for sole - and for fish in general - is to count on 6 ounces per person."
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 6 tablespoons unsalted butter
- 1 tablespoon chopped shallot
- 2 tablespoons flour
- 1 cup half-and-half or 1 cup light cream
- 1 teaspoon sugar
- 2 (10 ounce) boxes frozen chopped spinach, thawed, drained, and squeezed of excess moisture
- 1⁄8 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 1⁄2 lbs lemon sole fillets or 1 1/2 lbs gray sole fillets
- 1 lemon (1/2 juiced and 1/2 cut into 4 wedges)
- 1⁄4 cup breadcrumbs
directions
- Preheat broiler. Melt 4 T. of the butter in a large skillet over medium-high heat. Add the shallot and cook 1 to 2 minutes or until just starting to brown. Sprinkle t he flour over the shallot and butter, and whisk until smooth.
- Reduce heat to medium. Add the half-and-half slowly, whisking into a smooth sauce. Cook 2 to 3 minutes, until thickened, whisking as needed. Add the sugar and stir, then add the spinach, nutmeg, salt, and pepper. Cook, stirring occasionally, until hot. Reduce heat to low, so the spinach stays warm.
- Place the fillets on a broiler pan that has been coated with cooking spray. Pour the lemon juice over the fillets, then sprinkle the bread crumbs evenly on top. Dot with the remaining butter. Broil 5 to 6 minutes or until the fillets are opaque and the bread crumbs golden.
- Spoon some creamed spinach onto each of 4 plates, then place a fillet on top. Serve with the lemon wedges.
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Reviews
-
I liked this very much. My Sole was just perfect and I served it with Roasted potatoes and coleslaw. Made for Zwt4 for the Chic Chefs. I used fresh Spinach and used 1/4 tsp sugar.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
