Sole Florentine Food

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EASY SOLE MEUNIERE



Easy Sole Meuniere image

Provided by Ina Garten

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 7

1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
4 fresh sole fillets, 3 to 4 ounces each
6 tablespoons unsalted butter
1 teaspoon grated lemon zest
6 tablespoons freshly squeezed lemon juice (3 lemons)
1 tablespoon minced fresh parsley

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.

SOLE FLORENTINE



Sole Florentine image

This dish is my "Copy Cat" version from a local restaurant, Corvo's, in Saranac Lake, NY. I like it better than the Florentine recipes with cream sauces.

Provided by Graymare47 252632

Categories     < 60 Mins

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 7

1 lb sole fillets or 1 lb flounder fillets
1/2 cup all-purpose flour
2 lemons, juice of, divided
2 eggs, beaten
2 teaspoons water
1/4 lb butter
10 ounces fresh spinach, washed and well drained

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.

SOLE FLORENTINE AUX CHAMPIGNONS



Sole Florentine Aux Champignons image

Make and share this Sole Florentine Aux Champignons recipe from Food.com.

Provided by Sageca

Categories     Spinach

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 lbs fresh spinach, cleaned
1 lb sole fillet
1/2 teaspoon Old Bay Seasoning
1 teaspoon olive oil
3 green onions, chopped
1 garlic clove, crushed
2 cups mushrooms, sliced
1/2 teaspoon salt
1/2 cup chicken broth
2 tablespoons flour
1/2 cup light cream or 1/2 cup milk
2 tablespoons parmesan cheese, grated

Steps:

  • Preheat oven 375°F.
  • Cook washed spinach with water still clinging over medium-high heat until wilted; drain. When cool enough to handle, gently squeeze out remaining moisture. Finely chop and place in an oiled casserole.
  • Top with the sole filet and sprinkle with Old Bay seasoning.
  • In skillet heat oil; add onions,salt, garlic and mushrooms; sauté for 4 minutes; whisk in flour and slowly add chicken broth and cream stirring constantly for 3-4 minutes until thickened; stir in Parmesan cheese.
  • Spoon over sole.
  • Cover and bake for 20 minutes; uncover and bake another 5 minutes.

Nutrition Facts : Calories 253, Fat 10, SaturatedFat 4.7, Cholesterol 76.4, Sodium 666.6, Carbohydrate 12.7, Fiber 4.5, Sugar 1.7, Protein 30.4

SOLE FLORENTINE



Sole Florentine image

From Real Simple Magazine October 2004. The size of fish fillets varies from market to market. A good rule of thumb for sole - and for fish in general - is to count on 6 ounces per person.

Provided by JackieOhNo

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

6 tablespoons unsalted butter
1 tablespoon chopped shallot
2 tablespoons flour
1 cup half-and-half or 1 cup light cream
1 teaspoon sugar
2 (10 ounce) boxes frozen chopped spinach, thawed, drained, and squeezed of excess moisture
1/8 teaspoon ground nutmeg
1 teaspoon kosher salt
1 teaspoon black pepper
1 1/2 lbs lemon sole fillets or 1 1/2 lbs gray sole fillets
1 lemon (1/2 juiced and 1/2 cut into 4 wedges)
1/4 cup breadcrumbs

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.

SOLE FLORENTINE AU GRATIN



Sole Florentine Au Gratin image

This is such an elegant and flavorful way to prepare fish. This is from my recipe file of "How to Win a Husband 101". A co-worker shared this recipe and warned me it would "Wow" even those that didn't like fish. I prepared this elegant dish when I was dating my husband. He was really impressed and 13 years later, he still loves this dish. The resulting preparation does not have a strong fish flavor and the combination Mornay like sauce served over a bed of spinach tastes like a restaurant quality dish. I included a shrimp sauce option at the end of the recipe.

Provided by Dawn399

Categories     European

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

2 lbs skinless sole fillets (any firm mild white fish may be substituted such as orange roughy or flounder)
1/2 cup madeira wine or 1/2 cup dry sherry
reserved fish stock (you'll get this when fish cooks)
2 tablespoons lemon juice
salt and pepper
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon chicken bouillon granule
1/2 teaspoon Dijon mustard
1/3 cup whipping cream
3/4 cup shredded swiss cheese
2 (10 ounce) packages thawed spinach

Steps:

  • Preheat oven to 400°F.
  • Rinse fish and pat dry.
  • Fold fillets in half and place then in a large, shallow baking pan.
  • Mix Madeira and lemon juice and pour over fish.
  • Sprinkle lightly with salt and pepper.
  • Bake in 400°F oven for about 15- 20 minutes until fish flakes readily with a fork (baking time varies depending upon the thickness of your fillets).
  • Remove from oven and drain off all liquid into a measuring cup.
  • Add enough water to make 1 cup and set aside.
  • Melt butter in a pan over medium heat and stir in flour, chicken granules, and mustard, cook until bubbly.
  • Using a whisk, add reserved fish stock, and whipping cream gradually.
  • Continue stirring until thickened and bubbly (about 8-10 minutes).
  • Stir in 1/2 cup of the 3/4 cup of Swiss cheese; set aside.
  • Squeeze moisture out of spinach.
  • Arrange spinach on the bottom of a 1 1/2 quart casserole dish and arrange fish on top.
  • Sprinkle with remaining Swiss Cheese.
  • Preheat oven to 450°F and reheat sauce.
  • Spoon sauce over fish and bake 7-8 minutes.
  • Serve immediately.
  • *Option* May add tiny pieces of cut up shrimp to sauce to have Sole with Shrimp Florentine au Gratin.

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