Fillet of sole florentine
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Filets sole | |
| 1½ | cup | Creamed spinach |
| 1 | cup | Sauce bechamel |
| Bread crumbs | ||
| Butter | ||
| Paprika | ||
Directions
From: Joel.Ehrlich@... (COLLECTION) Date: 20 Jan 1995 14:51:10 -0000 Poach the fish, using a well greased fish poaching tray. Place a layer of the creamed spinach in the bottom of an oven proof dish. Arrange the drained, poached fillets over the spinach. Cover the whole with the Sauce Bechamel #2. Thoroughly cover with a coating of bread crumbs. Dot generously with butter. Sprinkle with paprika. Run under a prewarmed broiler to heat through and sauce is glazed.
REC.FOOD.RECIPES ARCHIVES
/FISH
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .
Related recipes
- Filets of sole riviera
- Fillet of fish florentine
- Fillet of sole ambassadeur
- Fillet of sole and salmon
- Fillet of sole au gratin
- Fillet of sole duglere
- Fillet of sole escabeche
- Fillet of sole marguery
- Fillet of sole over celery
- Fillet of sole parmesan
- Fillet of sole picata
- Fillet of sole piquant
- Fillet of sole veronique
- Fillet of sole with grapes
- Fillet of sole with leek sauce
- Fillet of sole with tartar sauce
- Florentine sole
- Flounder florentine
- Herbed fillets of sole
- Low-fat sole florentine