Fillet of Sole Florentine
1 pound spinach
1/4 teaspoon sugar
2 tablespoons butter
2 tablespoons flour
1 cup milk
Nutmeg
1/2 cup thinly sliced mushrooms
1/2 cup grated Cheddar or Swiss cheese
2 tablespoons chopped parsley
Salt & pepper
1 pound sole fillets
Wash spinach and pack into saucepan. Sprinkle with sugar, cover and cook over medium heat for 3 to 4 minutes. Lift lid, turn spinach and cook for an additional 2 minutes. Drain and spread on the bottom of a buttered 1 1/2- quart casserole dish.
Melt butter, stir in flour and cook over low heat for 1 minute. Add milk and stir to blend. Cook until slightly thickened, then add nutmeg, mushrooms, cheese, parsley, salt and pepper.
Spread fillets over spinach, then pour sauce over fish. Bake at 350 °F for 30 minutes.
Yield: 4 servings
