Fillet of Sole Florentine
Yield: 6 Servings
6 Filets sole 1 1/2 c Creamed spinach 1 c Sauce bechamel Bread crumbs Butter Paprika From: Joel.Ehrlich@salata.com (COLLECTION) Date: 20 Jan 1995 14:51:10 -0000 Poach the fish, using a well greased fish poaching tray. Place a layer of the creamed spinach in the bottom of an oven proof dish. Arrange the drained, poached fillets over the spinach. Cover the whole with the Sauce Bechamel #2. Thoroughly cover with a coating of bread crumbs. Dot generously with butter. Sprinkle with paprika. Run under a prewarmed broiler to heat through and sauce is glazed. REC.FOOD.RECIPES ARCHIVES /FISH From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.