Tender sole fillets on
a bed of creamed spinach make an elegant dinner.
Sole Florentine
1 1/2 pounds fresh spinach,
cleaned and stemmed
3/4 cup milk
1 tablespoon unsalted butter
2 cloves garlic, crushed
1 tablespoon unbleached all-purpose flour
1 tablespoon dry sherry
1/4 teaspoon freshly grated or ground nutmeg
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 pound sole fillets
2 tablespoons freshly grated Parmesan cheese
1/4 teaspoon paprika
1 lemon, cut into wedges
- Place spinach (with water
still clinging to leaves) in a large pot and cover. Cook over
medium-high heat for 5 minutes, or until wilted; drain. When
cool enough to handle, gently squeeze out remaining moisture.
Finely chop and set aside.
- Meanwhile heat milk until
hot but not boiling; hold warm.
- Preheat broiler.
- Melt butter in heavy-bottomed
saucepan over medium heat. Sauté garlic for 1 minute.
Whisk in flour and cook for 2 minutes. Pour reserved hot milk
in a steady stream into saucepan while whisking; cook, stirring
constantly, for 3 to 4 minutes, until slightly thickened. Stir
in chopped spinach, sherry, nutmeg, salt and pepper and stir
and cook for 2 more minutes.
- Layer spinach in a large,
broiler-proof casserole dish. Arrange sole on top in a single
layer. Sprinkle with Parmesan and paprika. Broil 5 inches from
heat for 4 to 6 minutes, until fish is done and cheese is golden.
Garnish with lemon wedges, and serve.
Makes 4 servings.
