Sole Florentine

Sole Florentine
Photo by Cyd McDowell

Ingredients

  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons flour
  • 1 ½ pounds lemon or gray sole fillets
  • 1 lemon, juiced and cut into 4 wedges
  • 1 cup half-and-half or light cream
  • 2 10-ounce boxes frozen chopped spinach-thawed,
  • ¼ cup bread crumbs
  • + 5 more ingredients
    • 6 tablespoons unsalted butter
    • 1 tablespoon chopped shallot
    • 1 teaspoon sugar
    • 1 teaspoon kosher salt
    • 1 teaspoon black pepper

Preheat broiler. 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...

View full recipe at My Recipes

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