Sole Florentine Au Gratin Recipes

SOLE FLORENTINE AUX CHAMPIGNONS

Steps:

• Preheat oven 375°F.
• 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.
• Top with the sole filet and sprinkle with Old Bay seasoning.
• 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.
• Spoon over sole.
• Cover and bake for 20 minutes; uncover and bake another 5 minutes.

UNCLE BILL'S SOLE FLORENTINE WITH SPINACH

Steps:

• Preheat broiler on HIGH.
• Melt 4 tablespoons of butter in a large frying pan over medium-high heat.
• Add shallot and cook for 2 minutes or until just starting to brown.
• Sprinkle flour over the shallot and butter and whisk until smooth, DO NOT BURN.
• Reduce heat to medium.
• Add half and half cream slowly, whisking into a smooth sauce.
• Cook for 2 or 3 minutes until thickened, whisking as needed.
• Add sugar and stir.
• Squeeze out as much moisture from the spinach and discard.
• To the frying pan, add spinach, nutmeg, salt and pepper and cook stirring until hot, about 3 to 4 minutes.
• Reduce heat to low so the spinach stays warm.
• Place the sole fillets on a broiler pan that has been coated with oil.
• Pour the lemon juice over the sole fillets, and sprinkle bread crumbs over.
• Dot the sole fillets with remaining 2 tablespoons of butter.
• Place the sole fillets under the broiler and broil for 5 to 6 minutes or until the fillets are opaque and the bread crumbs are golden.
• Spoon some creamed spinach onto each of 4 plates.
• Place a fillet of sole on top of the spinach.
• Serve with lemon wedges.
• You may also use other white fish of your liking.

SOLE FLORENTINE

Steps:

• Preheat broiler. Melt 4 T. 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 t he flour over the shallot and butter, and whisk until smooth.
• Reduce heat to medium. Add the half-and-half slowly, whisking into a smooth sauce. Cook 2 to 3 minutes, until thickened, whisking as needed. Add the sugar and stir, then add the spinach, nutmeg, salt, and pepper. Cook, stirring occasionally, until hot. Reduce heat to low, so the spinach stays warm.
• Place the fillets on a broiler pan that has been coated with cooking spray. Pour the lemon juice over the fillets, then sprinkle the bread crumbs evenly on top. Dot with the remaining 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.

SOLE GRATIN WITH TOMATOES, CAPERS AND OLIVES

Steps:

• Preheat your oven to 400 degrees F.
• Lightly brush a 1 1/2 quart oval gratin dish (or something similar in size) with olive oil.
• Lay the fish out on your work surface skin side up. Drizzle with a bit of olive oil and season with a little bit of salt and pepper, to taste. Fold the fillets in half (thick end over thin) and lay them right down the center of the prepared gratin dish, slightly overlapping.
• Crush the drained tomatoes through your fingers into a bowl. Stir in 3 T. of the olive oil, the onion, olives, capers and pepper to taste. Stir in the parsley and spoon some of the mixture right over the fish, letting some of the sauce to fall to the sides.
• Toss the remaining 2 T. olive oil with the bread crumbs until they are evenly moist and then scatter them over the fish.
• Bake until the fish is cooked through and the crumbs get crispy and brown - about 25 minutes.

SOLE FLORENTINE

Steps:

• Melt 4 tbls butter in a large frying pan, over medium low heat. Add the juice of one lemon.
• Put flour on a paper plate.
• In a separate low dish, mix the water with the beaten eggs.
• Dust the filets with flour, then dip both sides in the beaten egg.
• Fry gently on each side until fish laked easily.
• Remove fish to a heated plate.
• Add the rest of the butter and lemon juice to the frying pan.
• Add the spinach, turning gently until just "wilted".
• Serve spinach under each serving of fish.

SOLE PICCATA

Steps:

• Season the fillets with salt and pepper. Dust lightly with the soy flour. In a large skillet heat the Colavita Extra Virgin Olive Oil over moderately high heat; add the fillets slowly in batches without crowding the skillet. When the fillets are lightly browned on one side, turn them over and brown the other side. Transfer to a warmed platter, but do not stack the fillets on top of each other. Keep the fillets warm while you make the sauce.
• In the same skillet, heat the butter, add the shallots and garlic. Sauté until golden then deglaze the skillet with the wine, scraping up any bits. Add the capers, lemon juice, pepper, chopped parsley and heat through, reducing slightly. Pour the sauce over the fish and serve garnished with the parsley.
• *Suggestion: Use the same wine to enjoy with dinner -- Pinot Grigio.
• The soy flour in this recipe actually gives the sole fillets, I think, a lighter flavor. Be sure your parsley is the flat leafed Italian or European version only.