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Fillet of Sole Florentine

Your rating: None Average: 3.1 (21 votes)

Rolling fish fillets around a spinach filling and topping them with a lightened Mornay sauce makes an easy, elegant dinner. Make it a meal: Serve with wild rice and roasted carrots.


Fillet of Sole Florentine Recipe

1 Review for Fillet of Sole Florentine

03/22/2011
Sole Florentine

This was pretty easy to make, especially the sauce. However, sauce is too thick for my liking. Added another 2 Tb of milk to thin, so can either do this or back off on the cornstarch to 1 Tb and 1 tsp. Didn't brown that well, even with extra 8 minutes of cooking (sauce kept it moist so it didn't get overcooked).

I used fresh spinach, sauteed it with shallots until it was similar to cooked frozen spinach. Also used shallots in sauce.

I section of adding 1st part of milk to onions, should say 1/2 cup, since recipe says add another 1/2 cup of milk later. OR, ingredients should say 1.5 cups milk, divided into 1 cup and then 1/2 cup for the cornstarch. Could be why mine was so thick...

simple to make, needs few ingredients
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