SOLE FLORENTINE

facebook share image   twitter share image   pinterest share image   E-Mail share image



SOLE FLORENTINE image

Yield 4 servings

Number Of Ingredients 11

6 tablespoons unsalted butter
1 tablespoon chopped shallot
2 tablespoons flour
1 cup half-and-half or light cream
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 ground black pepper
1 1/2 pounds lemon or gray sole fillets
1 lemon, 1/2 juiced and 1/2 cut into 4 wedges
1/4 cup bread crumbs

Steps:

  • Preheat broiler. Melt 4 tablespoons 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 the 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 lemon wedges.

There are no comments yet!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #very-low-carbs     #main-dish     #seafood     #easy     #fish     #dietary     #low-sodium     #low-calorie     #low-carb     #low-in-something     #saltwater-fish     #sole-and-flounder