Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenFishandseafood - Sole - Fillet Of Sole Florentine
Famous Authors (View All Authors)
Fishandseafood - Sole -  Fillet Of Sole Florentine Post by :Daio2000 Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2616

Click below to download : Fishandseafood - Sole - Fillet Of Sole Florentine (Format : PDF)

Fishandseafood - Sole - Fillet Of Sole Florentine

3 lbs (1 and 1/2 kilos) fresh spinach - cooked, chopped and drained well
2 T. butter
3 cloves garlic - crushed
2 lbs (1 kilo) fillet of sole
1/2 cup (125 ml) white wine
1/4 cup (60 grams) melted butter
1/4 tsp. salt
1/2 tsp. pepper
1/4 cup (60 grams) flour
1 cup (250 ml) heavy cream mixed together with
1 cup (250 ml) milk
1 cup (250 grams) grated Swiss cheese
2 tsp. sweet paprika


Melt the 2 T. of butter with the garlic and mix into the spinach. Put aside and keep warm.

Poach the fish in the wine over a low heat until tender (around 10-12 minutes).

Put the spinach into a rectangular baking dish. Lay the fish on top of the spinach.

In a saucepan melt the 1/4 cup (60ml) butter over medium-low heat. Add the salt, pepper and flour. Stirring continuously, add the milk/cream mixture and bring to a boil. After one minute of boiling, remove from the heat and let cool for another minute. Stir in the cheese and pour over the spinach and fish. Sprinkle with paprika and broil until browned lightly.
If you like this book please share to your friends :
NEXT BOOKS

Fishandseafood - Sole -  Market Street Grill Sauteed Petrale Sole Fishandseafood - Sole - Market Street Grill Sauteed Petrale Sole

Fishandseafood - Sole -  Market Street Grill Sauteed Petrale Sole
2 (6-8 oz. each) fresh sole filets 1 cup grated Parmesan cheese 1 cup Panko (Japanese bread crumbs) 2 Tblsp. butter or olive oil 3 eggs, well beaten 1 cup flour Combine Panko and Parmesan cheese in a shallow bowl and mix well. Dredge the sole filets in flour, then dip the filets into the egg mixture, and finish by pressing the filets into the Panko breadcrumbs. Sauté the filets in butter or olive oil over medium-high heat for approximately 6 minutes per side, or until golden brown. Serve the filets with tartar sauce and seasonal vegetables and rice.
PREVIOUS BOOKS

Fishandseafood - Snapper -  Snapper Boca Chica Fishandseafood - Snapper - Snapper Boca Chica

Fishandseafood - Snapper -  Snapper Boca Chica
1 1/2 pounds snapper fillets 1/2 cup honey 1 1/2 cups orange juice 2 teaspoons paprika 1/2 cup lime juice 1 teaspoon salt Score the top of the fillets in a large checkerboard fashion with 6 shallow cuts. Combine orange juice, lime juice and honey in a flat bottom container and mix well. Place fish in container with juice mixture and marinate for one hour in the refrigerator. Combine paprika and salt. Place fish on broiler pan and apply paprika mixture liberally to top of fillets. Broil for 10 minutes for each inch of thickness of the fillets or until fish
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT