Roulades Of Sole Florentine - cooking recipe

Ingredients

6 pkg. frozen chopped spinach
juice of 2 lemons
1 1/2 sticks butter
4 c. cream
2 tsp. Worcestershire sauce
1/2 tsp. paprika
grated Parmesan
4 lb. fresh sole fillet (approximately 3 x 7-inches)
6 Tbsp. grated onions
salt and pepper
1/2 c. flour
4 cloves garlic, crushed
6 drops Tabasco sauce
2 Tbsp. sherry

Preparation

Cook spinach.
Drain well and chop.
Season with onion, lemon juice, salt and pepper.
Rinse and dry sole.
Spread gray side with approximately 1 1/2 tablespoons spinach mixture.
Roll up and lay in casserole, loose end down.
Tuck any extra spinach around rolls.