Sole Florentine Au Gratin Recipe

Name: Sole Florentine Au Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs skinless sole fillets (any firm mild white fish may be substituted such as orange roughy or flounder); 1/2 cup madeira wine or 1/2 cup dry sherry; reserved fish stock (you'll get this when fish cooks); 2 tablespoons lemon juice; salt and pepper; 2 tablespoons butter; 2 tablespoons flour; 1/2 teaspoon chicken bouillon granule; 1/2 teaspoon Dijon mustard; 1/3 cup whipping cream; 3/4 cup shredded swiss cheese; 2 (10 ounce) packages thawed spinach

Servings: persons

2 lbs skinless sole fillets (any firm mild white fish may be substituted such as orange roughy or flounder)
1/2 cup madeira wine or 1/2 cup dry sherry
reserved fish stock (you'll get this when fish cooks)
2 tablespoons lemon juice
salt and pepper
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon chicken bouillon granule
1/2 teaspoon Dijon mustard
1/3 cup whipping cream
3/4 cup shredded swiss cheese
2 (10 ounce) packages thawed spinach

1
Preheat oven to 400u00b0F.
2
Rinse fish and pat dry.
3
Fold fillets in half and place then in a large, shallow baking pan.
4
Mix Madeira and lemon juice and pour over fish.
5
Sprinkle lightly with salt and pepper.
6
Bake in 400u00b0F oven for about 15- 20 minutes until fish flakes readily with a fork (baking time varies depending upon the thickness of your fillets).
7
Remove from oven and drain off all liquid into a measuring cup.
8
Add enough water to make 1 cup and set aside.
9
Melt butter in a pan over medium heat and stir in flour, chicken granules, and mustard, cook until bubbly.
10
Using a whisk, add reserved fish stock, and whipping cream gradually.
11
Continue stirring until thickened and bubbly (about 8-10 minutes).
12
Stir in 1/2 cup of the 3/4 cup of Swiss cheese; set aside.
13
Squeeze moisture out of spinach.
14
Arrange spinach on the bottom of a 1 1/2 quart casserole dish and arrange fish on top.
15
Sprinkle with remaining Swiss Cheese.
16
Preheat oven to 450u00b0F and reheat sauce.
17
Spoon sauce over fish and bake 7-8 minutes.
18
Serve immediately.
19
*Option* May add tiny pieces of cut up shrimp to sauce to have Sole with Shrimp Florentine au Gratin.

246

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lbs skinless sole fillets (any firm mild white fish may be substituted such as orange roughy or flounder), 1/2 cup madeira wine or 1/2 cup dry sherry, reserved fish stock (you'll get this when fish cooks), 2 tablespoons lemon juice, and more.

Yes, Sole Florentine Au Gratin falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sole Florentine Au Gratin

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