Tuscan Sole with Spinach
Sogliola alla fiorentina
Tuscany and Florence does not exactly abound with seafood recipes, but this one is a very delicate classic. It is a kind of fish lasagna without the pasta, where fillets of firm white fish are cooked among layers of spinach and thick white sauce. An instant hit – even among people with an aversion towards fish.
Ingredients
500 g fresh sole or similar firm white fish fillets
500 g spinach
½ lemon (juice)
1 clove of garlic
50 ml white wine
1 small white onion
Thyme
1 tbsp flour
400 ml milk
5 tbsp grated parmesan
Butter for frying, salt and pepper
Preparation
Wash the spinach and steam it in white wine with salt and crushed garlic until the leaves collapse
Fry the chopped onion gently in butter.
Add flour when the onion has turned soft and transparent, and stir vigorously and incorporate the milk little by little. (If you are not used to making besciamella it might be a good idea to put the fried onion aside while the sauce is being prepared)
Remove the saucepan from the heat and stir in parmesan, salt, pepper and thyme
Grease an ovenproof pan with butter. Pour some white sauce in the bottom and fill up with alternating layers of sole with spinach.
Cover the top with white sauce and bake the fish at 180 C / 350 F for 15 minutes.
Alternative white fish recipes:
Sole with spinach in white sauce resembles a kind of fish lasagna, but without the pasta.
I generally enjoy fish and I find this recipe very interesting. I like the fact that all the ingredients are easily found in our shops. I’ll tell you when I cook it.
Now this recipe sounds interesting – and healthy if you use low fat milk.
Yes it is good. Even for someone like me who does not normally like fish in hiding.