Uncle Bills Sole Florentine With Spinach Food

UNCLE BILL'S SOLE FLORENTINE WITH SPINACH

Steps:

• 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.

SOLE FLORENTINE

Steps:

• Melt 4 tbls butter in a large frying pan, over medium low heat. Add the juice of one lemon.
• Put flour on a paper plate.
• In a separate low dish, mix the water with the beaten eggs.
• Dust the filets with flour, then dip both sides in the beaten egg.
• Fry gently on each side until fish laked easily.
• Remove fish to a heated plate.
• Add the rest of the butter and lemon juice to the frying pan.
• Add the spinach, turning gently until just "wilted".
• Serve spinach under each serving of fish.