Sole Florentine from Keep it Simple by Alastair Little
This is adapted from an old-fashioned dish of classic French cuisine which refers to anything seated on spinach as á la florentine. At its worst the description on a menu means overcooked fillets...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 1.35kg/3lb Dover soles (see above), skinned and filleted
- 675 g/1½lb fresh spinach
- 1 lemon
- 115g/4oz butter
- 1 carrot
- 300 ml/1 ½pt double cream
- 30 g/1 oz butter
- 1 celery stalk
- 1 glass (150ml/¼pt) of dry white wine
- 1 bay leaf
- salt and pepper
- 55 g/2oz Reggiano Parmesan cheese, to serve
- 1 small leek
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