Shelly's Recipe

SOLE FLORENTINE

Category: Fish and Seafood

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
1/8 tsp ground nutmeg
Kosher salt and black pepper
1 1/2 pounds lemon or gray sole fillets
1 lemon, 1/2 juiced and 1/2 cut into 4 wedges
1/4 cup bread crumbs

Heat broiler. Melt 4 tbsp butter in a large skillet over medium-high heat. Add the shallot and cook 1 to 2 minutes, until just starting to brown. Sprinkle the flour over the shallot and butter and whisk until smooth. Reduce heat to medium. Add half-and-half slowly, whisking into a smooth sauce. Cook 2 to 3 minutes, until thickened, whisking as needed. Add the sugar and stir. Add the spinach, nutmeg, and 1 tsp each salt and pepper and cook, stirring occasionally, until hot. Reduce heat to low so the spinach stays warm.

On a cooking spray-coated broiler pan, place the fillets, top evenly with lemon juice and bread crumbs, and dot with the remaining 2 tbsp butter. Broil 5 to 6 minutes or until the fillets are opaque and the bread crumbs golden. Spoon some creamed spinach onto each of 4 plates, then place a fillet on top. Serve with the lemon wedges. Serves 4