Sunday, January 21, 2007

Sole Florentine

Sole is a very mild, sweet salt water fish. The lemon/cucumber sauce(*Below) adds a wonderful dimension to this dish. Serve with baked potato and steamed asparagus.

4 tsp. butter
1/2 cup onion, chopped
Pinch of rosemary crushed or powdered
8 ounces frozen chopped spinach (optional)
1/2 cup chopped almonds
2 tsp. lemon juice
1 lb. Sole fillets
2/3 cup lemon/cucumber white sauce
2 Tbs. plus 2 tsp. water
Sprinkling of smoked paprika

Preheat oven to 350F. Melt butter in a saucepan over medium heat. Saute onions and rosemary 4-5 minutes until onions are tender. Add next 4 ingredients. Heat 5 minutes, stirring occasionally. Let cool. Place 1/4 cup mixture on each fish fillet. Roll up and secure with toothpicks. Arrange fish rolls in a shallow buttered baking dish. Bake 20 minutes. Combine soup and water in a bowl. Pour white sauce over baked fish. Bake another 15 minutes, or until heated through. Sprinkle with paprika and serve.

Lemon-Cucumber Sauce

3 TBS Butter
3 TBS Flour
1/2 Medium Cucumber – Peeled and sliced in ½” thick slices
1 Cup Chicken Broth
1-1 ½ Cups milk or cream
2 Large Lemon Myrtle Leaves

Make the white sauce (roux) by melting the butter. Remove from heat. Whisk in the flour. Add the milk, cream, and chicken broth. Place on medium flame until it starts to bubble; turn to very low. Add cucumber slices and the lemon myrtle leaves. Simmer on very LOW HEAT UNTIL THE CUCUMBER FALLS APART. Blend into the sauce for a smoother sauce, or leave the chunks.