Ingredients to make Sole with spinach bottom:
- 8 sole fillets
- 500 grams of spinach
- 1 tablespoon butter
- 50 grams of fresh onion
- 2 tablespoons of flour
- 500 milliliters of milk
- 1 pinch of salt
- 1 pinch of white pepper
- 1 pinch of sweet paprika
- 2 tablespoons of Oil
- ½ cup grated Parmesan cheese
How to make sole with spinach bottom:
- We make a béchamel sauce as follows: melt a little butter, fry the chopped onion in brunoises until poached (it is soft and transparent).
- Add the flour and fry for two minutes; Lower the heat and gradually add the milk, stirring constantly.
- Finally we add salt and pepper to taste, until we get a light sauce.
- Boil the spinach in salted water until tender, drain it and place it in a baking dish, forming a base.
- Sauté the spinach with half of the béchamel sauce.
- Grill the sole fillets over and over in a pan with a little oil and salt.
- Place the sole fillets on the spinach on the baking sheet and add a pinch of sweet paprika and the rest of the béchamel sauce on top, and spread a little Parmesan cheese on the surface.
- Finally, we gratin the source until the cheese is golden.
- We served hot.