Sole Florentine Au Gratin Recipes

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SOLE FLORENTINE AUX CHAMPIGNONS



Sole Florentine Aux Champignons image

Make and share this Sole Florentine Aux Champignons recipe from Food.com.

Provided by Sageca

Categories     Spinach

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 lbs fresh spinach, cleaned
1 lb sole fillet
1/2 teaspoon Old Bay Seasoning
1 teaspoon olive oil
3 green onions, chopped
1 garlic clove, crushed
2 cups mushrooms, sliced
1/2 teaspoon salt
1/2 cup chicken broth
2 tablespoons flour
1/2 cup light cream or 1/2 cup milk
2 tablespoons parmesan cheese, grated

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.

Nutrition Facts : Calories 253, Fat 10, SaturatedFat 4.7, Cholesterol 76.4, Sodium 666.6, Carbohydrate 12.7, Fiber 4.5, Sugar 1.7, Protein 30.4

SOLE GRATIN WITH TOMATOES, CAPERS AND OLIVES



Sole Gratin With Tomatoes, Capers and Olives image

Great Mediterranean flavors in this fish recipe. Simple, elegant, tasty and healthy, too! Recipe from the Food Network Kitchens. Note: you don't need much salt because there is enough salty flavor from the olives and capers.

Provided by LifeIsGood

Categories     European

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

5 tablespoons extra-virgin olive oil, plus some extra for the pan and fish
24 ounces sole fillets
kosher salt, to taste
fresh ground black pepper, to taste
14 ounces plum tomatoes, drained
1 small onion, halved and sliced
15 -20 pitted kalamata olives, sliced in half
2 tablespoons capers, drained
1/2 cup flat leaf parsley, coarsely chopped
1/4 cup dried breadcrumbs

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



Sole Florentine image

This dish is my "Copy Cat" version from a local restaurant, Corvo's, in Saranac Lake, NY. I like it better than the Florentine recipes with cream sauces.

Provided by Graymare47 252632

Categories     < 60 Mins

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 7

1 lb sole fillets or 1 lb flounder fillets
1/2 cup all-purpose flour
2 lemons, juice of, divided
2 eggs, beaten
2 teaspoons water
1/4 lb butter
10 ounces fresh spinach, washed and well drained

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.

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