Filets of Sole Rendezvous

         Yield: 6 Servings
Categories: Seafood, French

6 Small filets of sole 18 Large whole spinach leaves Clam broth Very light sauce If frozen fish is used, let it thaw entirely in the refrigerator. Thoroughly wash spinach and remove heavy stems. Steam in water that clings to the leaves only until they are limp. Set aside. Pat fish filets dry and roll each one neatly. Secure with thread *** at top and bottom. Arrange rolled fillets in a large shallow saucepan and pour in clam broth to come half way up the filets. Bring broth to a boil, then reduce heat so that the liquid barely simmers. Poach, covered, until filets are just opaque, about 5 minutes. Remove from heat. Make Very Light sauce. To serve, place one rolled filet on each serving plate and remove the threads. Arrange steamed spinach over the fish and top with Very Light Sauce. You may place the dish under the broiler for a minute or two if you wish. Serves 6.