Sogliole alla Fiorentina (Sole Florentine Style)
Sogliola ala fiorentina, a traditional Florence dish, is sole fillets on top of cooked with spinach and overed in a tasty white sauce. It can be paired up with a dry wine like Pinot Grigio. This dish is a delicious way to enjoy fresh seafood and vegetables at the same time. Perfect for lunch, brunch and dinner. It can be paired up with a dry wine like Pinot Grigio.
Ingredients:
- 1 cup (240 ml) of dry white wine
- 1/2 cup (120 ml) of fish stock
- 2 pounds (900 g) of fillet of sole
- 3 tablespoons (45 g) of butter
- 2 tablespoons (15 g) of flour
- 1/2 teaspoon (3 g) of salt
- 1 pound (450 g) of fresh spinach
- 1/4 cup (25 g) grated Parmesan cheese
- 1/2 lemon (juice)
- 1 clove of garlic
- 1 small white onion
- Thyme
Preparation:
- Combine the wine and the fish stock, or the water, in a large skillet; bring to a boil. Lower the heat and add the fillets of sole; poach gently for about 10 minutes or until the flesh flakes easily when tested with a fork. Remove the fish from the liquid, cover and keep warm. Boil the liquid until reduced to 1 cup and take off the burner.
- In a different and smaller skillet melt 2 tablespoons of the butter, stir in the flour and the salt until well combined. Gradually stir in the reduced wine mixture and cook over medium heat, stirring constantly, until thickened.
- Start the oven and preheat at 425 degrees F (220 degrees C).
- Meanwhile, cook the spinach: bring a medium pot of water to a boil, add 1 teaspoon salt, stir, then add the spinach and cook for 3-5 minutes. Drain well then stir in the remaining butter.
- Butter a baking dish large enough to accommodate all the fillets, place the spinach on its bottom in an even layer. Arrange the fillets of sole over the spinach then pour the wine and butter sauce over the fillets and finally sprinkle the top with the grated Parmesan cheese.
- Place in the oven and bake until the cheese becomes golden brown. Serve right away.