hrimp to sauce to have Sole with Shrimp Florentine au Gratin.
tays warm.
Place the sole fillets on a broiler pan
up baking dish.
Sprinkle sole with seasoned salt and parsley
asserole.
Top with the sole filet and sprinkle with Old
Spread spinach in 6 x 8 x 2-inch pan.
Cover with Swiss cheese, then American cheese.
Cover cheese with sole fillets. Last, cover sole with cream of Cheddar soup.
Bake at 350\u00b0 for about 45 minutes.
Serve with long grain and wild rice.
Serves 6.
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.
Roll up fish filets and place in pan with clam juice and simmer about 4 minutes or until cooked. Place drained spinach in 8 x 8 casserole and place sole rolls on top. Sprinkle with shrimp. Pour Sauce over top. Sprinkle with Parmesan cheese. Bake at 425\u00b0 for 10 to 15 minutes.
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.
Preheat broiler. Melt 4 T. of the butter in a large skillet over medium-high heat. Add the shallot and cook 1 to 2 minutes or until just starting to brown. Sprinkle t he flour over the shallot and butter, and whisk until smooth.
Reduce heat to medium. Add the half-and-half slowly, whisking into a smooth sauce. Cook 2 to 3 minutes, until thickened, whisking as needed. Add the sugar and stir, then add the spinach, nutmeg, salt, and pepper. Cook, stirring occasionally, until hot. Reduce heat to low, so the spinach stays warm.
Place the ...
it the size of the sole. Sprinkle with salt to taste
Melt 4 tbls butter in a large frying pan, over medium low heat. Add the juice of one lemon.
Put flour on a paper plate.
In a separate low dish, mix the water with the beaten eggs.
Dust the filets with flour, then dip both sides in the beaten egg.
Fry gently on each side until fish laked easily.
Remove fish to a heated plate.
Add the rest of the butter and lemon juice to the frying pan.
Add the spinach, turning gently until just \"wilted\".
Serve spinach under each serving of fish.
Preheat oven to 375\u00b0F.
Grease a 9x13-inch glass baking pan.
Prepare rice (pilaf, broccoli cheese, long grain and wild or other flavour) according to package directions (butter need not be added) and spread into bottom of baking dish.
Distribute 1 cup of grated cheese over the rice.
Saute sliced mushrooms about 10 minutes or until just cooked and put in single layer over grated cheese in casserole.
Arrange raw spinach leaves over layer of mushrooms.
Saute diced onion in a bit of oil until it begins to soften and sprinkle ...
Saute mushrooms in butter until wilted.
Add spinach; stir until it becomes dark green in color.
Drain mushrooms and spinach.
Preheat oven to 400\u00b0.
Place fish on counter.
Divide spinach and mushroom mixture into 4 parts.
Place one part in center of each fish piece and roll or fold over.
Place in 8 x 8-inch casserole dish and pour cream over the fish.
Sprinkle Swiss cheese over and around the fish and place 1/2 tablespoon Parmesan cheese in center of each fish piece.
Bake for 20 to 25 minutes or until done.
...
our food processor for this recipe. If you don't have
oy flour in this recipe actually gives the sole fillets, I think
Season sole with salt, pepper and few
re tender.
Meanwhile, season sole and place 1-2 sage
oach the roll.
The Sole:
Squeeze lemon over fillet
Combine chopped Florentine cookies, cherries and sliced almonds. Set aside 4 tbsp mixture.
Whip heavy cream and sugar to soft peaks. Fold into Greek yogurt. Add fruit and nut mixture and mix until just combined. Distribute between 6 serving glasses. Sprinkle with reserved fruit and nut mixture and serve with extra Florentine cookies.
hallow baking dish. Lay the sole fillets side by side on