Ingredients
- FIORENTINE SAUCE | to taste
- Butter | 2 tablespoon
- Wheat flour | 2 tablespoon
- Hot milk (1 and two thirds) | 1.2/3 cup
- Salt | 1/5 teaspoon
- Boiled and chopped spinach | 1 cup
- FISH | to taste
- Sole fillet 150g | 4 unit(s)
- Salt and Black Pepper | to taste
- Wheat flour for breading | to taste
- Butter | 2 tablespoon
Recipe
- SAUCE Melt the butter or margarine, sprinkle in the flour and stir until it starts to brown. Gradually add the milk, mixing well to avoid lumps.
- Season with salt and let it boil for a few more minutes, stirring constantly, until it thickens.
- Add spinach and mix until heated through. Reserve.
- FISH Season the sole with salt and pepper to taste and let it rest for 15 minutes.
- Coat the fillets in wheat flour and beat them with your hands to remove the excess.
- Heat half the butter at a time in a large skillet and brown the fillets, 2 by 2, on both sides.
- Arrange on a platter, cover with the hot sauce and serve.
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