The Art of Dutch Cooking/C.Countess Van Limburg Stirum 2001

Fillets of Sole with Spinach and Cheese Sauce (Tong Filets "Florentine")
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
12 fillets of sole 1 teaspoon salt 2-1/2 tablespoons butter
2 cups cooked spinach 2 tablespoons flour 1 cup milk
2 tablespoons grated Parmesan cheese



1 Place the fillets in boiling salted water and simmer till nearly tender. This goes quickly. Drain well and put them in a greased ovenproof dish. Cover with the spinach. Make a cream sauce of 2 tablespoons butter, the flour and the milk. Stir in the cheese and cover the spinach with the sauce. Dot with butter and put for 10 minutes in a hot oven (400 F.).
2 If this dish is prepared in advance, bake the fish in a moderate oven (350 F.) for 1/2 hour.

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