↞ recipe box start page
Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
2 lb skinless flounder or sole filets
1/2 cup dry Madeira or dry sherry
2 tbsp lemon juice
Slat and pepper
2 tbsp butter and flour
1/2 tsp chicken stock and Dijon mustard
1/3 cup whipping cream
3/4 cup shredded Swiss cheese
2 (10 oz) pkg frozen chopped spinach, thawed
Preheat oven to 400. Rinse filets and pat dry. Fold filets in half and arrange side by side in large, shallow baking dish. Mix Madeira and lemon juice and pour over fish. Sprinkle with slat and pepper; cover tightly and bake until fish flakes readily when tested. Remove from oven. Holding fish in pan awith wide spatula and drain off all liquid into a measuring cup. Add enough water to poaching liquid to make 1 cup; set aside. Cover fish.
Melt butter in a pan over medium heat and stir in flour, chicken stock and mustard; cook until bubbly. Using a wire whip, gradually add reserved poaching liquid and whipping cream. Cook, stirring until bubbly and thickened. Stir in 1/2 cup Swiss cheese.
Squeeze all of moisture out of spinach and distribute spinach evenly in bottom of a shallow 1 1/2 quart casserole; arrange cook fish evenly on top – do not unfold. (Can be make ahead to this point. Cover and refrigerate until ready to finish.)
Just before serving, preheat oven to 400; in a pan, reheat sauce until bubbling and sp0oon evenly over fish. Sprinkle with remaining fish. Bake 7-8 minutes (15-18 minutes if chilled) or until bubbling slightly; then broil briefly, if necessary to brown top. Serves 6
view more member recipes
FLOUNDER OR SOLE FLORENTINE AU GRATIN
view my recipes
print
save
Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
2 lb skinless flounder or sole filets
1/2 cup dry Madeira or dry sherry
2 tbsp lemon juice
Slat and pepper
2 tbsp butter and flour
1/2 tsp chicken stock and Dijon mustard
1/3 cup whipping cream
3/4 cup shredded Swiss cheese
2 (10 oz) pkg frozen chopped spinach, thawed
Preheat oven to 400. Rinse filets and pat dry. Fold filets in half and arrange side by side in large, shallow baking dish. Mix Madeira and lemon juice and pour over fish. Sprinkle with slat and pepper; cover tightly and bake until fish flakes readily when tested. Remove from oven. Holding fish in pan awith wide spatula and drain off all liquid into a measuring cup. Add enough water to poaching liquid to make 1 cup; set aside. Cover fish.
Melt butter in a pan over medium heat and stir in flour, chicken stock and mustard; cook until bubbly. Using a wire whip, gradually add reserved poaching liquid and whipping cream. Cook, stirring until bubbly and thickened. Stir in 1/2 cup Swiss cheese.
Squeeze all of moisture out of spinach and distribute spinach evenly in bottom of a shallow 1 1/2 quart casserole; arrange cook fish evenly on top – do not unfold. (Can be make ahead to this point. Cover and refrigerate until ready to finish.)
Just before serving, preheat oven to 400; in a pan, reheat sauce until bubbling and sp0oon evenly over fish. Sprinkle with remaining fish. Bake 7-8 minutes (15-18 minutes if chilled) or until bubbling slightly; then broil briefly, if necessary to brown top. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Sole Florentine
by sgre52160
6 tbsp unsalted butter 1 tbsp chopped shallot 2 tbsp flour 1 cup half-and-half or light cream 1 tsp sugar 2 10-oz boxes frozen chopped spinach, thawed, drained, and squeezed of excess moisture 1
by sgre52160
6 tbsp unsalted butter 1 tbsp chopped shallot 2 tbsp flour 1 cup half-and-half or light cream 1 tsp sugar 2 10-oz boxes frozen chopped spinach, thawed, drained, and squeezed of excess moisture 1
Flounder Florentine Casserole - Easy
by sgre52160
1 pkg frozen spinach souffle 1 1/2 lbs flounder fillets 1/3 cup sour cream 2/3 cup mayonnaise Parmesan cheese Thaw spinach and lay in the bottom of a casserole dish. Mix sour cream and mayonna
by sgre52160
1 pkg frozen spinach souffle 1 1/2 lbs flounder fillets 1/3 cup sour cream 2/3 cup mayonnaise Parmesan cheese Thaw spinach and lay in the bottom of a casserole dish. Mix sour cream and mayonna
Flounder Au Gratin
by sgre52160
1 1/2 lbs filets 2 tbsp chopped onions and celery Salt and pepper 2 tbsp lemon juice and butter Flour, for taste 1 cup milk 1/2 cup grated American cheese Preheat oven to 450. Put filets i
by sgre52160
1 1/2 lbs filets 2 tbsp chopped onions and celery Salt and pepper 2 tbsp lemon juice and butter Flour, for taste 1 cup milk 1/2 cup grated American cheese Preheat oven to 450. Put filets i
Scallop Gratin Florentine
by sgre52160
1 lb of large scallops 3 Tbsp butter (1 Tbsp + 2 Tbsp) 1 medium clove garlic, minced 1 10 oz. package of frozen spinach leaves 2 Tbsp flour 1 9 oz. package Lobster Stock 1/2 cup heavy cream Sa
by sgre52160
1 lb of large scallops 3 Tbsp butter (1 Tbsp + 2 Tbsp) 1 medium clove garlic, minced 1 10 oz. package of frozen spinach leaves 2 Tbsp flour 1 9 oz. package Lobster Stock 1/2 cup heavy cream Sa
Pan-sauteed Sole
by ICOOK2
Season 2 FISH FILLETS, such as lemon sole, with SALT; dust with Wondra FLOUR. Melt 1 1/2 Tbsp BUTTER in a medium skillet over medium-high heat until foamy. Add fish. Cook for 1 minute. Flip, add a
by ICOOK2
Season 2 FISH FILLETS, such as lemon sole, with SALT; dust with Wondra FLOUR. Melt 1 1/2 Tbsp BUTTER in a medium skillet over medium-high heat until foamy. Add fish. Cook for 1 minute. Flip, add a
view more member recipes
related CDKitchen recipes
Sole Florentine
Grilled Flounder
Red Lobster's Country Fried Flounder
Baked Fish Fromage
Baked Flounder Florentine
Baked Rolled Sole
Pan Seared Lemon Sole
Sole Piccata
Italian Baked Fish
Potato-Crusted Sole