Sole, Florentine Style - cooking recipe

Ingredients

2 lb. fresh spinach or 1 lb. frozen spinach
salt and pepper
8 Tbsp. (1 stick) butter
freshly ground nutmeg
1 c. white wine
8 fillets of sole (can substitute orange roughy)
1/3 c. flour
2 c. milk
freshly grated Parmesan

Preparation

Wash spinach, remove stems and place in saucepan.
Cover and cook for a few minutes with a little salt and only the water on the spinach.
Drain; return to pan with 2 tablespoons butter and saute briefly.
Season with salt and pepper and pinch of nutmeg and set aside.
(If using frozen spinach, defrost, drain, then stir in butter and seasonings.)
Heat wine with 2 tablespoons butter, salt and pepper in a frying pan.
Poach the sole fillets for 30 seconds.
Remove from pan and let the sauce reduce to about 3 to 4 tablespoons.