Recipe for sole stuffed with spinach and walnuts

ByFoodsDiary Staff

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:

  1. Wash the spinach in several waters, removing the sandy stems, and chop into fine julienne strips.
  2. 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.
  3. 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.
  4. 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.
  5. Season the loins with salt and pepper and reserve in a besuguera refractory, giving it the shape of the fish.
  6. Prepare the spinach cream this way: in a saucepan, melt the butter and the cornstarch, and stir continuously with a whisk.
  7. 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.
  8. Without stopping moving the cream with a spoon. Season with salt and nutmeg and lightly pass the sauce through a whisk.
  9. Stuff the fish, joining the two bottom loins well, and distribute the spinach well; place the other two loins on top, pressing them well.
  10. Cover with the previous cream. Spread the cheese on top and grill for 10 minutes in the oven (preheated to 200°). Serve right away

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