Sole Florentine Au Gratin |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is such an elegant and flavorful way to prepare fish. This is from my recipe file of How to Win a Husband 101 . A co-worker shared this recipe and warned me it would Wow even those that didn't like fish. I prepared this elegant dish when I was dating my husband. He was really impressed and 13 years later, he still loves this dish. The resulting preparation does not have a strong fish flavor and the combination Mornay like sauce served over a bed of spinach tastes like a restaurant quality dish. I included a shrimp sauce option at the end of the recipe. Ingredients:
2 lbs skinless sole fillets (any firm mild white fish may be substituted such as orange roughy or flounder) |
1/2 cup madeira wine or 1/2 cup dry sherry |
reserved fish stock (you'll get this when fish cooks) |
2 tablespoons lemon juice |
salt and pepper |
2 tablespoons butter |
2 tablespoons flour |
1/2 teaspoon chicken bouillon granule |
1/2 teaspoon dijon mustard |
1/3 cup whipping cream |
3/4 cup shredded swiss cheese |
2 (10 ounce) packages thawed spinach |
Directions:
1. Preheat oven to 400°F.
2. Rinse fish and pat dry.
3. Fold fillets in half and place then in a large, shallow baking pan.
4. Mix Madeira and lemon juice and pour over fish.
5. Sprinkle lightly with salt and pepper.
6. Bake in 400°F oven for about 15- 20 minutes until fish flakes readily with a fork (baking time varies depending upon the thickness of your fillets).
7. Remove from oven and drain off all liquid into a measuring cup.
8. Add enough water to make 1 cup and set aside.
9. Melt butter in a pan over medium heat and stir in flour, chicken granules, and mustard, cook until bubbly.
10. Using a whisk, add reserved fish stock, and whipping cream gradually.
11. Continue stirring until thickened and bubbly (about 8-10 minutes).
12. Stir in 1/2 cup of the 3/4 cup of Swiss cheese; set aside.
13. Squeeze moisture out of spinach.
14. Arrange spinach on the bottom of a 1 1/2 quart casserole dish and arrange fish on top.
15. Sprinkle with remaining Swiss Cheese.
16. Preheat oven to 450°F and reheat sauce.
17. Spoon sauce over fish and bake 7-8 minutes.
18. Serve immediately.
19. *Option* May add tiny pieces of cut up shrimp to sauce to have Sole with Shrimp Florentine au Gratin.
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