Ingredients Jump to Instructions ↓

  1. 5 fillets of sole

  2. 1 carrot, peeled and quartered

  3. 1 stalk celery, chopped

  4. 2 cups water

  5. 2 boxes (10 ounces each) frozen chopped spinach, thawed

  6. 1/4 cup butter

  7. Salt, pepper and nutmeg to taste

  8. Sauce:

  9. 2 tablespoons butter

  10. 2 tablespoons flour

  11. 2 cups fish stock

  12. 2 cups heavy cream

  13. 1/4 cup grated Parmesan cheese

  14. Butter

Instructions Jump to Ingredients ↑

  1. Directions Wash the fish and pat dry.

  2. Remove any bones.

  3. Cut into two- inch pieces.

  4. Place in a saucepan along with the carrot, celery and water.

  5. Bring to boil over high heat.

  6. Reduce heat and simmer about ten minutes.

  7. Strain the liquid into a bowl, discard the vegetables, and return the fish and liquid to the pan.

  8. Cook five minutes longer.

  9. Drain.

  10. Discard the stock.

  11. Keep the fish warm.

  12. Place the spinach in a colander and press out all excess moisture.

  13. Saute in heated butter for five minutes.

  14. Stir in the salt, pepper and nutmeg.

  15. Set aside.

  16. To make the sauce, heat the butter and stir in the flour, sauteing for a few minutes.

  17. Gradually stir in the fish stock and cook, stirring, until slightly thickened.

  18. Add the cream and two table- spoons of the cheese and cook, stirring constantly, until you have a thick sauce.

  19. Set aside.

  20. To assemble, lightly grease a baking pan and cover the bottom with a little bit of the sauce.

  21. Cover with half the spinach, half the fish, the remaining spinach, sprinkling with some of the cheese between the layers.

  22. Top with the fish and rest of the sauce, sprinkle with the rest of the cheese.

  23. Dot with butter.

  24. Bake at 450 degrees about fifteen minutes, or until the sauce is golden and bubbly.


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