Fillet Of Sole Florentine Recipes

Steps:

• Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready
• Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
• Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.

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.

Steps:

• Preheat broiler. Melt 4 T. of the butter in a large skillet over medium-high heat. Add the shallot and cook 1 to 2 minutes or until just starting to brown. Sprinkle t he flour over the shallot and butter, and whisk until smooth.
• Reduce heat to medium. Add the half-and-half slowly, whisking into a smooth sauce. Cook 2 to 3 minutes, until thickened, whisking as needed. Add the sugar and stir, then add the spinach, nutmeg, salt, and pepper. Cook, stirring occasionally, until hot. Reduce heat to low, so the spinach stays warm.
• Place the fillets on a broiler pan that has been coated with cooking spray. Pour the lemon juice over the fillets, then sprinkle the bread crumbs evenly on top. Dot with the remaining butter. Broil 5 to 6 minutes or until the fillets are opaque and the bread crumbs golden.
• Spoon some creamed spinach onto each of 4 plates, then place a fillet on top. Serve with the lemon wedges.

Steps:

• 1. Make hollandaise sauce: Combine egg yolks, frozen butter, water, lemon juice and salt in a heavy saucepan. Stir over med. heat with wire whisk until butter melts and sauce is smooth. Remove from heat before it becomes too thick. Cool completely. 2. Rinse fillets under cool water; pat dry with paper towels. Brush both sides with lemon juice. Fold into thirds, with dark side inside. Arrange in a single layer in large skillet. Sprinkle with shallots, tarragon and 1 tsp. salt. Pour on the wine and bring just to a boil. 3. Reduce heat; simmer, covered 5-10 minutes, until the fish flakes easily when tested with a fork; do not overcook. Meanwhile, cook spinach as label directs. Turn the spinach into a sieve and drain well; press spinach to remove all liquid. Return to saucepan; cover and keep hot. 4. With slotted spatula, lift fillets to a heated platter and keep warm. Strain liquid from skillet into a 2 c. measure. There should be about 1 c.; boil down if there is too much. 5.Wine sauce: Melt butter in saucepan; remove from heat. Stir in flour, salt and pepper with a whisk. Gradually stir in 1 c. fish stock and the light cream. Over med. heat, bring to boiling, stirring constantly until mixture thickens. Remove from heat. Stir 1/3 c. wine sauce into spinach; toss. Turn the spinach into a 12x8x2 broiler-proof dish; spread evenly. 6. Arrange fillets in a single layer on spinach. Spoon remaining wine sauce over them. Beat the heavy cream until stiff. Fold into the hollandaise; spoon over the wine sauce. Place under broiler for 2-3 min. to brown the top. Serve from dish.