Sole Florentine Au Gratin

Submitted by Dawn399

"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."

 

• Ready In: 1hr 15mins
• Ingredients: 12
• Serves: 6

ingredients

• 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) packages thawed spinach

directions

1. Preheat oven to 400°F.
2. Rinse fish and pat dry.
3. Fold fillets in half and place then in a large, shallow baking pan.
4. Mix Madeira and lemon juice and pour over fish.
5. Sprinkle lightly with salt and pepper.
6. 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).
7. Remove from oven and drain off all liquid into a measuring cup.
8. Add enough water to make 1 cup and set aside.
9. Melt butter in a pan over medium heat and stir in flour, chicken granules, and mustard, cook until bubbly.
10. Using a whisk, add reserved fish stock, and whipping cream gradually.
11. Continue stirring until thickened and bubbly (about 8-10 minutes).
12. Stir in 1/2 cup of the 3/4 cup of Swiss cheese; set aside.
13. Squeeze moisture out of spinach.
14. Arrange spinach on the bottom of a 1 1/2 quart casserole dish and arrange fish on top.
15. Sprinkle with remaining Swiss Cheese.
16. Preheat oven to 450°F and reheat sauce.
17. Spoon sauce over fish and bake 7-8 minutes.
18. Serve immediately.
19. *Option* May add tiny pieces of cut up shrimp to sauce to have Sole with Shrimp Florentine au Gratin.

Reviews

[Brindal]

Bland,too much cheese,not enough sauce,too much sherry and I used half what therecipe called for.Would not make this again.