Fillets of sole florentine
Instructions
Peel 500 g of spinach, wash them and let them cook for a few minutes with a pinch of salt, then drain them and rinse in 30 g of butter.
In a baking dish put 40 g butter, 2 sole fillets from 400 g, pour 1 glass of dry white wine, add salt and pepper and place in a moderate oven for about 1/4 of an hour.
Drain fillets and reduce the cooking liquid to 2 tablespoons.
Meanwhile prepare Mornay sauce: in a saucepan melt 50 g butter 50 g flour, then add half a litre of warm milk at once, add salt, pepper, nutmeg and mix simmer for 10-15 minutes.
Join the cooking liquid of soles, a few tablespoons of cream 2 egg yolks, whisked and 50 g of grated gruyere.
Keep the sauce on the stove for a few minutes.
In a greased baking dish, place spinach, put some sole fillets, pour Mornay sauce that you will add the grated Parmesan.
Put in hot oven until you have formed a golden crust at the surface.
Ingredients and dosing for 4 persons
- 500 g of spinach
- 70 g of butter
- 2 fillets of sole from 400 g
- 1 glass dry white wine
- Grated parmesan cheese
- Salt
- Pepper
- Mornay sauce:
- 50 g of butter
- 50 g of flour
- 50 cl of milk
- Salt
- Pepper
- Nutmeg
- Cooking liquid of soles
- A few tablespoons of cream
- 2 egg yolks, beaten
- 50 g of grated gruyere cheese