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Sole Florentine Aux Champignons

  • 40minutes
  • 253calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, E, P
MineralsCopper, Natrium, Chromium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs fresh spinach , cleaned

  2. 1 lb sole fillet

  3. 1/2 teaspoon Old Bay Seasoning

  4. 1 teaspoon olive oil

  5. 3 green onions , chopped

  6. 1 garlic clove , crushed

  7. 2 cups mushrooms , sliced

  8. 1/2 teaspoon salt

  9. 1/2 cup chicken broth

  10. 2 tablespoons flour

  11. 1/2 cup light cream or 1/2 cup milk

  12. 2 tablespoons parmesan cheese , grated

Instructions Jump to Ingredients ↑

  1. Preheat oven 375°F.

  2. Cook washed spinach with water still clinging over medium-high heat until wilted; drain. When cool enough to handle, gently squeeze out remaining moisture. Finely chop and place in an oiled casserole.

  3. Top with the sole filet and sprinkle with Old Bay seasoning.

  4. In skillet heat oil; add onions,salt, garlic and mushrooms; sauté for 4 minutes; whisk in flour and slowly add chicken broth and cream stirring constantly for 3-4 minutes until thickened; stir in Parmesan cheese.

  5. Spoon over sole.

  6. Cover and bake for 20 minutes; uncover and bake another 5 minutes.

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