Ingredients to make SOLE STUFFED WITH SPINACH AND WALNUTS:
- 2 tablespoons chopped walnuts
- 1 sole of 800 gr or similar (lenguadina, rooster)
- 1 package of spinach frozen or fresh preferably
- 1 leek
- 50g butter
- 2 teaspoons olive oil
- 1/2 l milk
- 1 tablespoon cornstarch
- white pepper
- nutmeg
- salted
- Two tablespoons of Parmesan cheese to gratin
How to make SOLE STUFFED WITH SPINACH AND WALNUTS:
- Wash the spinach in several waters, removing the sandy stems, and chop into fine julienne strips.
- If they were frozen, leave them the day before to thaw in a strainer, so that they lose all the water. Peel and chop the leek very fine.
- Put it in a pan with oil and the chopped walnuts; In 2 or 3 minutes, add half of the raw spinach and sauté together for another 5 minutes.
- Salt lightly and let cool. Clean the sole, removing the skin and bones, leaving the 4 loins whole and clean, or buy it already prepared.
- Season the loins with salt and pepper and reserve in a besuguera refractory, giving it the shape of the fish.
- Prepare the spinach cream this way: in a saucepan, melt the butter and the cornstarch, and stir continuously with a whisk.
- Add the milk little by little so that lumps do not form and cook slowly for 5 minutes; Add the raw spinach and let it cook again for another 10 minutes.
- Without stopping moving the cream with a spoon. Season with salt and nutmeg and lightly pass the sauce through a whisk.
- Stuff the fish, joining the two bottom loins well, and distribute the spinach well; place the other two loins on top, pressing them well.
- Cover with the previous cream. Spread the cheese on top and grill for 10 minutes in the oven (preheated to 200°). Serve right away
