Sole Florentine
Stefanie Brutsch
ingredients
- 6 tablespoons unsalted butter
- 1 tablespoon chopped shallot
- 2 tablespoons flour
- 1 cup half-and-half or light cream
- 1 teaspoon sugar
- 2 10-ounce boxes frozen chopped spinach—thawed,
- 1/8 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1Â 1/2 pounds lemon or gray sole fillets (4-6 oz filets)
- 1 lemon, 1/2 juiced and 1/2 cut into 4 wedges
- 1/4 cup bread crumbs
directions
- 1
Preheat broiler.
- 2
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.
- 3
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.
- 4
Spoon some creamed spinach onto each of 4 plates, then place a fillet on top. Serve with the lemon wedges.
notes
CALORIES 451 (1% from fat); FAT 27g (sat 16g); CHOLESTEROL 147mg; CALCIUM 275mg; CARBOHYDRATE 18g; SODIUM 882mg; PROTEIN 36mg; FIBER 5g; IRON 3mg
Source: Stefanie Brutsch
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