Ingredients

Servings 6

• 3 sole, fillets
• ½ cup Mornay sauce
• ½ cup dry white wine
• 7 oz butter
• ½ cup fish broth
• ½ lb spinach
• 1 oz grated Parmigiano Reggiano cheese
• white pepper

Preparation

20 minutes preparation + 25 minutes cooking

Cook the well-cleaned spinach in very little lightly salted boiling water, drain and stew in a pan with 1 Tbsp of butter. Sprinkle an oven-dish with 1/3 cup of butter, line up the sole fillets in them, cover with 2 Tbsp of butter in pieces, douse with wine and fish stock, season with salt and white pepper and put the pan into the oven.

Drain the fillets after about 15 minutes’ baking at moderate heat. Reduce the cooking liquid and add to the Mornay sauce. Butter another oven-dish with 1 Tbsp of butter; arrange one layer of spinach and one of sole fillets.

Cover with the Mornay sauce, sprinkle with the Parmesan, drizzle with the melted butter and put into a very hot oven. They are ready when the surface is well-browned.