Saturday, January 12, 2008

Filet of Sole Florentine

Variation #1
3 servings


2 t olive oil
1 clove garlic, minced
3 green onions, chopped OR 1/3 cup sweet onion, chopped

until onion just starts to wilt; add

10 oz  fresh spinach (~5 cups),  coarsely chopped OR

1 package frozen chopped spinach, thawed and well squeezed to remove as much water as possible

Sauté until fresh spinach wilts or frozen spinach is warm.  Add:

1/4 t nutmeg

Sauté for another minute over low heat. Set aside away from heat.

Variation #1
1 pound (6 pieces, approximately the same size) sole/fillet of flounder and rub with:


Divide spinach mixture evenly, placing on top of each of the six fillets.

Roll fillet with spinach mixture wrapped in middle and place in lightly oiled baking dish.

Variation #3
Mix until smooth:

2 T white wine
6 T sour cream

Spread this sauce over fish rolls then sprinkle over the top of sauce:

3 T Parmesan cheese, grated
Paprika (on top of Cheese)

Bake at 425 degrees F for ~10 minutes or until the fish becomes white and opaque

Variation #3

Omit sour cream sauce; sprinkle a small amount of grated Parmesan cheese on top of fish rolls and then top with Paprika.


Instead of spinach mixture, stuff fish with clam/crabmeat stuffing, Finish per original recipe or variation #1.


  Stuff with fresh spinach (omit: garlic, onions and nutmeg) and top with a mixture of:

  2 T Duck Trap Mustard Dill Sauce
  or 2 T Dijon mustard

  1 T white wine

  VARIATION #4: See Sole Variations

   Reviewed 5/25/2017

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