Sole recipe with spinach stock

FoodsDiary By FoodsDiary

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:

  1. We make a béchamel sauce as follows: melt a little butter, fry the chopped onion in brunoises until poached (it is soft and transparent).
  2. Add the flour and fry for two minutes; Lower the heat and gradually add the milk, stirring constantly.
  3. Finally we add salt and pepper to taste, until we get a light sauce.
  4. Boil the spinach in salted water until tender, drain it and place it in a baking dish, forming a base.
  5. Sauté the spinach with half of the béchamel sauce.
  6. Grill the sole fillets over and over in a pan with a little oil and salt.
  7. 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.
  8. Finally, we gratin the source until the cheese is golden.
  9. We served hot.
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