Posts Tagged ‘Lemon Sole Florentine’

It’s a classic combination for good reason. Very easy to make and absolutely delicious.

Wine Suggestion: playing on the balance of rich parmesan and bechamel, earthy spinach and gentle sole we opened a bottle of Sartarelli’s Mellitta. A Castelli di Jesi Verdicchio Riserva this shows the depth only top quality old-vines can give with flinty almond and peach flavours overlaid with a creamy toastiness. Made gently and with thought this wine isn’t brash, but rather has great depth and subtle nuances. A new find and one we’ll revisit.

Lemon sole florentine – serves 4

  • 4 large lemon sole, each cut into 4 fillets and skinned (your fish shop will do this for you)
  • juice of ½ lemon
  • 45g butter
  • 45g plain flour
  • 450ml full-fat milk
  • 750g spinach leaves
  • 30g Parmesan cheese, grated

Heat the oven to 200C/180C fan/Gas 6.

Sprinkle the fish fillets with the lemon juice and season with salt and pepper. Fold them in half widthways, and set aside.

Melt the butter in a saucepan, add the flour and cook, stirring for a minute. Remove from the heat and gradually blend in the milk. Bring to the boil, stirring constantly until thickened. Simmer for 2-3 minutes, then season.

Wash the spinach and put into a pan with just the water left on the leaves. Cook for a couple of minutes until wilted, then drain well and squeeze out excess water.

Stir half the sauce into the cooked spinach and spoon into a shallow ovenproof dish. Arrange the sole on top, then pour over the rest of the sauce and sprinkle with cheese. Bake in the oven for 30 minutes, then serve.

(Original recipe from Mary Berry’s Complete Cookbook, DK, 1995. )


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