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Entree, Striped Bass
Fillet de Sole Florentine Servings: 4
Estimated cooking time: 25 minutes Posted By: Botumfedur

Fillet de sole Florentine

This is my favorite fluke (or flounder) recipe, it's one of the family & friend favorites, too. I usually double the sauce, but I'll post the recipe as is.

-------------COPY & PASTE TO NOTEPAD & PRINT--------------

4 fluke fillets, preferably the white side
2 pounds fresh spinach
or, 2 pckgs frozen spinach
1/2 teaspoon onion powder
1 teaspoon salt
dash of white pepper
dash of grated mace
1 1/2 teaspoons seasoned salt
1 1/2 tablespoons parsley
2 tablespoons butter
2 1/2 tablespoons flour
2/3 cup half & half
1/3 cup white wine (sauterne preferred)
1/4 cup grated gruyere cheese
paprika to taste

---------------TO MAKE YOUR INGREDIENT LIST----------------

Wash the fresh spinach well, & remove coarse stems. Cook with the water clinging to leaves just until wilted. Drain well and chop.  Drain again, sqeezing out excess moisture. Mix with onion powder, 1/2 tsp of the salt, the pepper, and mace. Turn into a shallow, 5-cup baking dish.

Lay fluke fillets skin side down, and sprinkle with seasoned salt and parsley, then roll up the fillets, and place them on top of the spinach.

In a saucepan, melt butter, and blend in flour. Stir in the half & half, & cook, stirring constantly, until it begins to thicken. Add wine and remaining 1/2 teaspoon salt, and cook until sauce boils thoroughly. Remove from heat, and stir in 3 tablespoons of the cheese.

Spoon the sauce over the fluke and spinach, sprinkle with the remaining cheese and paprika.

Bake in the oven at 350 degrees for about 25 minutes, until sole is cooked through.

This Recipe was posted on: Mar 08, 2003
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