Uncle Bill'S Sole Florentine With Spinach - cooking recipe

Ingredients

6 tablespoons butter, divided
1 tablespoon chopped shallot
2 tablespoons all-purpose flour
1 cup half-and-half cream
1 teaspoon granulated sugar
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1/8 teaspoon freshly ground nutmeg
1 teaspoon salt
1 teaspoon black pepper
2 lbs sole fillets
1 large lemon, 1/2 squeezed for juice and 1/2 for wedges
1/4 cup fine breadcrumbs

Preparation

Preheat broiler on HIGH.
Melt 4 tablespoons of butter in a large frying pan over medium-high heat.
Add shallot and cook for 2 minutes or until just starting to brown.
Sprinkle flour over the shallot and butter and whisk until smooth, DO NOT BURN.
Reduce heat to medium.
Add half and half cream slowly, whisking into a smooth sauce.
Cook for 2 or 3 minutes until thickened, whisking as needed.
Add sugar and stir.
Squeeze out as much moisture from the spinach and discard.
To the frying pan, add spinach, nutmeg, salt and pepper and cook stirring until hot, about 3 to 4 minutes.
Reduce heat to low so the spinach stays warm.
Place the sole fillets on a broiler pan that has been coated with oil.
Pour the lemon juice over the sole fillets, and sprinkle bread crumbs over.
Dot the sole fillets with remaining 2 tablespoons of butter.
Place the sole fillets under the broiler and broil for 5 to 6 minutes or until the fillets are opaque and the bread crumbs are golden.
Spoon some creamed spinach onto each of 4 plates.
Place a fillet of sole on top of the spinach.
Serve with lemon wedges.
You may also use other white fish of your liking.