Ingredients
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6 tablespoons butter, divided
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2 tablespoons all-purpose flour
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1 cup half-and-half cream
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1 teaspoon granulated sugar
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2 (10 ounce) packages frozen chopped spinach, thawed and drained
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1/8 teaspoon freshly ground nutmeg
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1 teaspoon salt
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1 teaspoon black pepper
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2 lbs sole fillets
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1 large lemon, 1/2 squeezed for juice and 1/2 for wedges
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1 tablespoon chopped shallot
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1/4 cup fine breadcrumbs
Instructions
- Preheat broiler on HIGH.
- Melt 4 tablespoons of butter in a large frying pan over medium-high heat.
- Add shallot and cook for 2 minutes or until just starting to brown.
- Sprinkle flour over the shallot and butter and whisk until smooth, DO NOT BURN.
- Reduce heat to medium.
- Add half and half cream slowly, whisking into a smooth sauce.
- Cook for 2 or 3 minutes until thickened, whisking as needed.
- Add sugar and stir.
- Squeeze out as much moisture from the spinach and discard.
- To the frying pan, add spinach, nutmeg, salt and pepper and cook stirring until hot, about 3 to 4 minutes.
- Reduce heat to low so the spinach stays warm.
- Place the sole fillets on a broiler pan that has been coated with oil.
- Pour the lemon juice over the sole fillets, and sprinkle bread crumbs over.
- Dot the sole fillets with remaining 2 tablespoons of butter.
- Place the sole fillets under the broiler and broil for 5 to 6 minutes or until the fillets are opaque and the bread crumbs are golden.
- Spoon some creamed spinach onto each of 4 plates.
- Place a fillet of sole on top of the spinach.
- Serve with lemon wedges.
- You may also use other white fish of your liking.