Fillet of Sole Florentine

This elegant dish makes a great dinner and is especially nice for a Shabbat or holiday meal.

• 3 lbs (1 and 1/2 kilos) fresh spinach - cooked, chopped and drained well
• 2 T. butter
• 3 cloves garlic - crushed
• 2 lbs (1 kilo) fillet of sole
• 1/2 cup (125 ml) white wine
• 1/4 cup (60 grams) melted butter
• 1/4 tsp. salt
• 1/2 tsp. pepper
• 1/4 cup (60 grams) flour (potato flour during Pesach)
• 1 cup (250 ml) heavy cream mixed together with
• 1 cup (250 ml) milk
• 1 cup (250 grams) grated kosher Swiss cheese
• 2 tsp. sweet paprika

Melt the 2 T. of butter with the garlic and mix into the spinach. Put aside and keep warm. Poach the fish in the wine over a low heat until tender (around 10-12 minutes). Put the spinach into a rectangular baking dish.

Lay the fish on top of the spinach. In a saucepan melt the 1/4 cup (60ml) butter over medium-low heat. Add the salt, pepper and flour. Stirring continuously, add the milk/cream mixture and bring to a boil. After one minute of boiling, remove from the heat and let cool for another minute. Stir in the cheese and pour over the spinach and fish. Sprinkle with paprika and broil until browned lightly.

Copyright 1996 from IT TASTES TOO GOOD TO BE KOSHER
by Peter A. Weissenstein - All Rights Reserved.
For more information contact him at: applepete@usa.net
Used with permission