From: Chef Todd McClellan, Fairview, Jackson, Mississippi

Filet of Sole a la Florentine with Mornay Sauce

Serves 4

  • 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 following)
  • 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.

Mornay Sauce:

  • 2 tablespoons butter
  • 1/2 cup flour
  • 3 cups fish stock (simmering)
  • 1 cup heavy cream
  • white pepper
  • salt

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.