Uncle Bill's Sole Florentine With Spinach
"I found this recipe in the newspaper and made some modifications that enhanced the flavor. Very easy to make and excellent fish dish."
photo by Outta Here
- Ready In:
- 19mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 6 tablespoons butter, divided
- 1 tablespoon chopped shallot
- 2 tablespoons all-purpose flour
- 1 cup half-and-half cream
- 1 teaspoon granulated sugar
- 2 (10 ounce) packages frozen chopped spinach, thawed and drained
- 1⁄8 teaspoon freshly ground nutmeg
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 lbs sole fillets
- 1 large lemon, 1/2 squeezed for juice and 1/2 for wedges
- 1⁄4 cup fine breadcrumbs
directions
- Preheat broiler on HIGH.
- Melt 4 tablespoons of butter in a large frying pan over medium-high heat.
- Add shallot and cook for 2 minutes or until just starting to brown.
- Sprinkle flour over the shallot and butter and whisk until smooth, DO NOT BURN.
- Reduce heat to medium.
- Add half and half cream slowly, whisking into a smooth sauce.
- Cook for 2 or 3 minutes until thickened, whisking as needed.
- Add sugar and stir.
- Squeeze out as much moisture from the spinach and discard.
- To the frying pan, add spinach, nutmeg, salt and pepper and cook stirring until hot, about 3 to 4 minutes.
- Reduce heat to low so the spinach stays warm.
- Place the sole fillets on a broiler pan that has been coated with oil.
- Pour the lemon juice over the sole fillets, and sprinkle bread crumbs over.
- Dot the sole fillets with remaining 2 tablespoons of butter.
- Place the sole fillets under the broiler and broil for 5 to 6 minutes or until the fillets are opaque and the bread crumbs are golden.
- Spoon some creamed spinach onto each of 4 plates.
- Place a fillet of sole on top of the spinach.
- Serve with lemon wedges.
- You may also use other white fish of your liking.
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Reviews
-
I prepared this as written except halved everything since it was just for DH and myself. It was very easy to prepare and it was excellent! The shallot and touch of nutmeg gave the cream sauce a real nice taste that went very well with the fish. This is definitely a keeper - thanks for posting -
I made this dish when friends came over and we were delighted with each mouthful. It came together easily for me despite the long directions, and it wasn't difficult at all to follow. We had with some red skinned garlic and spinach mashed potatoes and a nice salad and everyone was more than happy. Excellent dish Bill and one I am saving to make again! -
Thank you! Really nice dish. I only had fresh spinach, and don't think I had as much as they called for- still great though. I would broil the sole with a little more lemon, but that's just me. My sauce was a little thick so I added close to another 1/4 cup of milk. Great, quick, and easy mid-week meal! -
Living the lifestyle we do, we have the opportunity to eat fresh fish 7 days a week most times. Needless to say, I get sooo sick of fish sometimes I can't face it. We had some beautiful whiting fillets ( a very highly prized fish in Aus) in the freezer and decided to make this for Easter. Although the 19 steps make it look complicated, it's not. It's simple but elegant and I can't suggest one thing I'd do differently next time I make it. -
Bill has done it again! This is a great recipe. I used tilapia instead of sole. Loved the subtle nutmeg flavor in the spinach sauce. The recipe looks complicated but is really quite easy to put together.
RECIPE SUBMITTED BY
William Uncle Bill
Burnaby,, B.C.
I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%.
From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals.
I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ.
I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
