Sole Florentine Au Gratin - cooking recipe

Ingredients

2 lbs skinless sole fillets (any firm mild white fish may be substituted such as orange roughy or flounder)
1/2 cup madeira wine or 1/2 cup dry sherry
reserved fish stock (you'll get this when fish cooks)
2 tablespoons lemon juice
salt and pepper
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon chicken bouillon granule
1/2 teaspoon Dijon mustard
1/3 cup whipping cream
3/4 cup shredded swiss cheese
2 (10 ounce) packages thawed spinach

Preparation

Preheat oven to 400\u00b0F.
Rinse fish and pat dry.
Fold fillets in half and place then in a large, shallow baking pan.
Mix Madeira and lemon juice and pour over fish.
Sprinkle lightly with salt and pepper.
Bake in 400\u00b0F oven for about 15- 20 minutes until fish flakes readily with a fork (baking time varies depending upon the thickness of your fillets).
Remove from oven and drain off all liquid into a measuring cup.
Add enough water to make 1 cup and set aside.
Melt butter in a pan over medium heat and stir in flour, chicken granules, and mustard, cook until bubbly.
Using a whisk, add reserved fish stock, and whipping cream gradually.
Continue stirring until thickened and bubbly (about 8-10 minutes).
Stir in 1/2 cup of the 3/4 cup of Swiss cheese; set aside.
Squeeze moisture out of spinach.
Arrange spinach on the bottom of a 1 1/2 quart casserole dish and arrange fish on top.
Sprinkle with remaining Swiss Cheese.
Preheat oven to 450\u00b0F and reheat sauce.
Spoon sauce over fish and bake 7-8 minutes.
Serve immediately.
*Option* May add tiny pieces of cut up shrimp to sauce to have Sole with Shrimp Florentine au Gratin.