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.
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