Ingredients for Sole Florentine Au Gratin
- 2 (6-ounce) sole fillets
- 2 tablespoons Madeira wine
- 1 cup fish stock (or cooking liquid from sole plus water to make 1 cup)
- 1 tablespoon lemon juice
- 1/2 teaspoon salt and 1/8 teaspoon black pepper
- 4 tablespoons (1/2 stick) butter
- 4 tablespoons all-purpose flour
- 1 teaspoon chicken bouillon granules
- 1 teaspoon Dijon mustard
- 1/2 cup heavy cream
- 3/4 cup (approx. 170g) grated Swiss cheese, divided
- 10 ounces fresh spinach
- 1/4 cup finely chopped cooked shrimp (optional)
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How to Make Sole Florentine Au Gratin
- Preheat oven to 400°F (200°C).
- Rinse 2 (6-ounce) sole fillets and pat them completely dry.
- Gently fold each fillet in half and place them in a large, shallow baking dish.
- In a small bowl, whisk together 2 tablespoons Madeira wine and 1 tablespoon lemon juice. Pour evenly over the sole fillets.
- Season lightly with salt and freshly ground black pepper.
- Bake for 15-20 minutes, or until the fish flakes easily with a fork.
- Remove from oven and carefully drain the cooking liquid into a measuring cup. Add enough water to reach 1 cup of liquid; set aside.
- In a medium saucepan, melt 4 tablespoons (1/2 stick) butter over medium heat. Whisk in 4 tablespoons all-purpose flour, 1 teaspoon chicken bouillon granules, and 1 teaspoon Dijon mustard. Cook, stirring constantly, until bubbly and smooth (about 1 minute).
- Gradually whisk in the reserved fish stock and 1/2 cup heavy cream. Continue whisking until the sauce thickens and becomes bubbly.
- Reduce heat to low and stir in 1/2 cup (113g) grated Swiss cheese. Set aside.
- Squeeze excess moisture from 10 ounces fresh spinach.
- Arrange the spinach on the bottom of a 1 1/2-quart casserole dish. Place the baked sole fillets on top of the spinach.
- Sprinkle the remaining 1/4 cup (57g) grated Swiss cheese over the fish.
- Preheat oven to 450°F (230°C). Reheat the sauce gently over low heat.
- Spoon the sauce evenly over the fish and spinach.
- Bake for 7-8 minutes, or until the sauce is bubbly and lightly browned.
- Serve immediately. For an extra luxurious touch, stir in 1/4 cup of finely chopped cooked shrimp to the sauce before spooning over the fish.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
3g
Fat
43g
Carbs
2g
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Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion Very Low Carbs Main Dish Seafood French Oven European Dinner Party Holiday Event Romantic Fish Dietary Low Calorie Oamc Freezer Make Ahead Low Carb Valentines Day Low In Something Saltwater Fish Sole And Flounder Taste Mood Equipment Number Of Servings 4 Hours Or Less
