Sole Florentine Recipe

Recipe : Sole Florentine

Ingredients :

425g / 14 oz fresh spinach

25g / 1 oz butter

2 tsp olive oil

4 sole fillets, skinned

125ml / 4 fl oz dry white wine

125ml / 4 fl oz Fish stock

freshly grated parmesan cheese

salt and pepper

Cheese sauce:

50g / 2 oz butter

450ml / 3/4 pint milk

50g / 2 oz plain flour

1/4 tsp grated nutmeg

2-3 tbsp single cream

50g / 2 oz Gruyere cheese, grated

Method :

Cook the spinach in a deep pan for 5 minutes in just the water remaining on the leaves after washing. Drain and mix with the butter. Brush a flameproof dish with oil and place the sole in it. Cover with the wine and stock and season to taste with salt and pepper. Bake in a preheated oven, 180C (350F), Gas Mark 4, for 15 minutes. Remove the fish and keep hot. Put the dish over a high heat to reduce the cooking juices down to about 2-3 tbsp.

To prepare the cheese sauce, melt the butter in a small pan. Heat the milk in a separate pan. Stir the flour into the butter, then gradually add the hot milk, stirring vigorously to ensure no lumps form. Season with salt, pepper and nutmeg and stir well over a low heat until thick and cooked. Add the reduced fish juices and cream and cook for a further 5 minutes to reduce the sauce a little more, then add the Gruyere.

Brush an ovenproof serving dish with the remaining oil and arrange the spinach in the base. Put the sole fillets on top, cover with the cheese sauce and top with Parmesan. Bake in a preheated oven, 200C (400F), Gas Mark 6, for approximately 10 minutes until the top is crisp and golden. Serve hot.

Serves 4

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