Fillets of Sole à la Florentine
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- sole fillets
- fish cooking liquor
- butter
- leaf spinach
- sauce Mornay
Instructions
- Poach the fillets lengthwise with fish cooking liquor and butter.
- Lightly blanch the leaf spinach, then stew it in butter.
- Arrange the fillets on the bed of spinach.
- Coat with sauce Mornay and glaze.