Sole Florentine Au Gratin
Description:
Indulge in the elegance and rich flavors of this exquisite fish dish, straight from the treasured recipe file of “How to Win a Husband 101.” Shared by a thoughtful co-worker, this recipe promises to astonish even those who aren’t typically fond of fish. Impressively, it won over my husband during our courtship, and to this day, after 13 blissful years, it remains one of his favorite dishes. With a delicate balance of flavors, the final creation boasts a mild fish taste complemented by a luxurious Mornay-like sauce, served gracefully over a bed of tender spinach leaves. For those craving a touch of extravagance, I’ve included an optional shrimp sauce variation at the end of the recipe.
Recipe Information:
- Cuisine: European
- Keywords: Very Low Carbs, Weeknight, Oven, Less than 4 Hours
- Servings: 6
- Calories per Serving: 286.2
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Sole fillets | 2 |
| Madeira wine | 1/2 cup |
| Dry sherry | – |
| Lemon juice | 2 tablespoons |
| Butter | 2 tablespoons |
| Flour | 2 tablespoons |
| Chicken bouillon granules | 2 teaspoons |
| Dijon mustard | 1/2 teaspoon |
| Swiss cheese | 3/4 cup (divided) |
| Spinach | 2 cups |
Nutritional Information (per serving):
- Calories: 286.2
- Fat: 15.8g
- Saturated Fat: 8.6g
- Cholesterol: 108.9mg
- Sodium: 633.5mg
- Carbohydrates: 7.5g
- Fiber: 2.2g
- Sugar: 0.9g
- Protein: 25.8g
Instructions:
-
Preheat Oven: Preheat your oven to 400°F (200°C).
-
Prepare Fish: Rinse the sole fillets under cold water and pat them dry with paper towels.
-
Arrange Fillets: Fold the fillets in half and place them in a large, shallow baking pan.
-
Make Wine Mixture: In a small bowl, mix together the Madeira wine and lemon juice. Pour this mixture over the fish evenly.
-
Season: Lightly sprinkle the fish with salt and pepper to taste.
-
Bake: Place the baking pan in the preheated oven and bake for about 15-20 minutes, or until the fish flakes easily with a fork. The exact baking time may vary depending on the thickness of your fillets.
-
Prepare Sauce: Once the fish is cooked, remove it from the oven and drain off all the liquid into a measuring cup. Add enough water to make 1 cup of liquid and set it aside.
-
Melt Butter: In a saucepan over medium heat, melt the butter. Stir in the flour, chicken bouillon granules, and Dijon mustard, and cook until the mixture is bubbly.
-
Create Sauce: Gradually add the reserved fish stock and whipping cream to the saucepan, whisking constantly. Continue stirring until the mixture thickens and becomes bubbly, which should take about 8-10 minutes.
-
Add Cheese: Stir in 1/2 cup of the Swiss cheese until it melts and becomes incorporated into the sauce. Set the sauce aside.
-
Prepare Spinach: Squeeze out any excess moisture from the spinach leaves.
-
Layer Dish: Arrange the spinach on the bottom of a 1 1/2 quart casserole dish. Place the cooked fish fillets on top of the spinach.
-
Top with Cheese: Sprinkle the remaining Swiss cheese over the fish.
-
Reheat Sauce: Preheat the oven to 450°F (230°C). Reheat the sauce if necessary.
-
Pour Sauce: Spoon the prepared sauce evenly over the fish in the casserole dish.
-
Bake Again: Place the dish in the preheated oven and bake for an additional 7-8 minutes, or until the sauce is bubbly and the cheese is golden brown.
-
Serve: Once baked, serve the Sole Florentine Au Gratin immediately, and savor the delightful flavors.
Optional Variation:
For an extra touch of luxury, consider adding tiny pieces of cut-up shrimp to the sauce, transforming this dish into Sole with Shrimp Florentine au Gratin.
Indulge in the sophisticated flavors of this Sole Florentine Au Gratin recipe, perfect for impressing guests or treating your loved ones to a special dinner experience! 🐟✨
