Recipe by Dawn
This is such an elegant and flavorful way to prepare fish. This is from my recipe file of "How to Win a Husband 101". A co-worker shared this recipe and warned me it would "Wow" even those that didn't like fish. I prepared this elegant dish when I was dating my husband. He was really impressed and 13 years later, he still loves this dish. The resulting preparation does not have a strong fish flavor and the combination Mornay like sauce served over a bed of spinach tastes like a restaurant quality dish. I included a shrimp sauce option at the end of the recipe.
- 2 lbs skinless sole fillets (any firm mild white fish may be substituted such as orange roughy or flounder)
- 1⁄2 cup madeira wine or 1⁄2 cup dry sherry
- reserved fish stock (you'll get this when fish cooks)
- 2 tablespoons lemon juice
- salt and pepper
- 2 tablespoons butter
- 2 tablespoons flour
- 1⁄2 teaspoon chicken bouillon granule
- 1⁄2 teaspoon Dijon mustard
- 1⁄3 cup whipping cream
- 3⁄4 cup shredded swiss cheese
- 2 (10 ounce) packagesthawed spinach
Directions See How It's Made
- Preheat oven to 400°F.
- Rinse fish and pat dry.
- Fold fillets in half and place then in a large, shallow baking pan.
- Mix Madeira and lemon juice and pour over fish.
- Sprinkle lightly with salt and pepper.
- Bake in 400°F oven for about 15- 20 minutes until fish flakes readily with a fork (baking time varies depending upon the thickness of your fillets).
- Remove from oven and drain off all liquid into a measuring cup.
- Add enough water to make 1 cup and set aside.
- Melt butter in a pan over medium heat and stir in flour, chicken granules, and mustard, cook until bubbly.
- Using a whisk, add reserved fish stock, and whipping cream gradually.
- Continue stirring until thickened and bubbly (about 8-10 minutes).
- Stir in 1/2 cup of the 3/4 cup of Swiss cheese; set aside.
- Squeeze moisture out of spinach.
- Arrange spinach on the bottom of a 1 1/2 quart casserole dish and arrange fish on top.
- Sprinkle with remaining Swiss Cheese.
- Preheat oven to 450°F and reheat sauce.
- Spoon sauce over fish and bake 7-8 minutes.
- Serve immediately.
- *Option* May add tiny pieces of cut up shrimp to sauce to have Sole with Shrimp Florentine au Gratin.