Sole Florentine Au Gratin

Recipe by Dawn399
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READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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