Sole and Potato Casserole | RICARDO

Ingredients

• 2 leeks, carefully washed and sliced
• 1/4 cup (60 ml) butter
• 4 cups (1 litre) fresh spinach, trimmed
• 1/4 cup (60 ml) white wine
• 1/2 cup (125 ml) chicken broth
• 1 cup (250 ml) 15% cooking cream
• 6 potatoes, peeled and sliced
• Nutmeg, to taste
• Salt and pepper
• 1 1/2 lb (750 g) sole fillets
• 1/4 cup (60 ml) Italian parsley, chopped