Chef Todd McClellan, Fairview, Jackson, Mississippi www.fairviewinn.com
Filet of Sole
a la Florentine with Mornay Sauce
- 8 Filets of Sole
- 10 ounces fresh spinach
- 1 shallot, minced
- 1 garlic clove, minced
- 1 teaspoon butter
- 1/4 cup Parmesan cheese
- Mornay sauce (recipe
- White wine
In a skillet, melt butter
and cook shallots and garlic. Add spinach and cook until wilted,
about three minutes. Remove from heat and strain excess liquid.
Add cheese and enough Mornay sauce to moisten. (Reserve extra
Mornay sauce). Cool. Divide spinach between filets and roll into
bundles, secure with toothpicks. Place on greased baking dish.
Sprinkle with wine, salt and pepper. Bake for 15 minutes. Transfer
to platter and cover with remaining Mornay sauce.
In a saucepan,
melt butter. Add flour, stir constantly until paste forms (Do
not brown). Add fish broth and simmer 5 minutes. Strain sauce
into a clean pan and add heavy cream. Simmer for 5 minutes and
add pepper and salt to taste.
- 2 tablespoons butter
- 1/2 cup flour
- 3 cups fish stock (simmering)
- 1 cup heavy cream
- white pepper