Elegant Sole Florentine Gratin
Indulge in a delightful culinary experience with this Elegant Sole Florentine Gratin, a timeless dish that combines the tender, flaky texture of sole fillets with a creamy, decadent Mornay-like sauce and a bed of vibrant spinach. Originating from a charming recipe collection aimed at impressing loved ones, this dish is sure to win the hearts of even those who may not typically enjoy fish. The rich flavors of Madeira wine and a touch of Dijon mustard complement the delicate fish beautifully, making for a restaurant-quality meal that’s perfect for special occasions or romantic dinners. Serve it hot, fresh from the oven, with an optional shrimp twist for an extra layer of flavor that your family will cherish for years to come.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Sole fillets
2 lbs (skinless, folded in half)
Madeira wine or dry sherry
1/2 cup (as a marinade)
Lemon juice
2 tablespoons (freshly squeezed)
Salt
to taste (for seasoning)
Pepper
to taste (for seasoning)
Butter
2 tablespoons (for sauce)
Flour
2 tablespoons (for sauce)
Chicken bouillon granules
1/2 teaspoon (for flavor)
Dijon mustard
1/2 teaspoon (for flavor)
Whipping cream
1/3 cup (for sauce)
Swiss cheese
3/4 cup (shredded)
Thawed spinach
2 (10 ounce) packages (squeezed dry)
Instructions
1
Preheat your oven to 400°F (200°C).
2
Rinse the sole fillets under cold water and gently pat them dry with paper towels.
3
Carefully fold each fillet in half and arrange them in a large, shallow baking dish.
4
In a small bowl, mix together the Madeira wine and lemon juice, then pour this mixture over the fish fillets.
5
Lightly season the fish with salt and pepper to taste.
6
Bake the fish in the preheated oven for 15-20 minutes, or until the fish flakes easily with a fork; cooking time may vary based on the thickness of the fillets.
7
Once cooked, remove the fish from the oven and drain the cooking liquid into a measuring cup. Add enough water to make a total of 1 cup of liquid and set aside.
8
In a medium saucepan, melt the butter over medium heat. Once melted, stir in the flour, chicken bouillon granules, and Dijon mustard, cooking until the mixture is bubbly.
9
Gradually whisk in the reserved fish stock and whipping cream, stirring continuously until the sauce thickens and bubbles, about 8-10 minutes.
10
Remove the sauce from heat, and stir in half of the shredded Swiss cheese until melted and combined.
11
While the sauce is cooking, squeeze the excess moisture from the thawed spinach and arrange it evenly in the bottom of a 1.5-quart casserole dish.
12
Place the baked fish fillets on top of the spinach, then sprinkle the remaining Swiss cheese over the fish.
13
Preheat the oven to 450°F (230°C) and warm the sauce briefly on low heat.
14
Spoon the cheese sauce over the fish and bake in the hot oven for an additional 7-8 minutes, until the cheese is bubbly and golden.
15
Serve immediately for the best flavor and temperature. For an added twist, mix tiny pieces of cooked shrimp into the sauce before topping the fish for a delightful Sole with Shrimp Florentine au Gratin.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Elegant Sole Florentine Gratin?
It is a timeless dish that combines tender, flaky sole fillets with a creamy Mornay-like sauce on a bed of vibrant spinach, designed for special occasions.
What kind of fish is used in this recipe?
The recipe calls for 2 lbs of skinless sole fillets.
Can I substitute Madeira wine?
Yes, you can use dry sherry as a substitute for Madeira wine in the marinade.
What temperature should the oven be set to initially?
Preheat your oven to 400°F (200°C) for the first stage of baking the fish.
How long does the sole need to bake initially?
Bake the fish for 15-20 minutes, or until it flakes easily with a fork.
How do I prepare the spinach for the gratin?
Use two 10-ounce packages of thawed spinach, ensuring you squeeze out all excess moisture before placing it in the casserole dish.
What ingredients are in the Mornay-style sauce?
The sauce is made from butter, flour, chicken bouillon, Dijon mustard, reserved fish stock, whipping cream, and Swiss cheese.
How do I make the fish stock for the sauce?
Drain the cooking liquid from the baked fish into a measuring cup and add enough water to make a total of 1 cup.
What kind of cheese is best for this recipe?
The recipe specifies 3/4 cup of shredded Swiss cheese.
Can I add other seafood to this dish?
Yes, for an added twist, you can mix tiny pieces of cooked shrimp into the sauce before topping the fish.
How should the sole fillets be arranged in the dish?
Rinse the fillets, pat them dry, fold each one in half, and arrange them in a large, shallow baking dish.
What is the final oven temperature for the gratin?
Increase the oven temperature to 450°F (230°C) for the final stage.
How long is the final baking time?
Bake for an additional 7-8 minutes at 450°F until the cheese is bubbly and golden.
How much whipping cream is needed?
You will need 1/3 cup of whipping cream for the sauce.
What seasonings are used for the fish?
The fish is seasoned with salt, pepper, 1/2 cup of Madeira wine, and 2 tablespoons of lemon juice.
Is this recipe suitable for people who don't usually like fish?
Yes, the rich flavors of the Madeira and creamy sauce are designed to win over those who may not typically enjoy fish.
What role does Dijon mustard play in the sauce?
It adds a subtle depth of flavor and a touch of tanginess to the creamy cheese sauce.
How many servings does this recipe provide?
Based on the use of 2 lbs of sole, it typically serves 4 to 6 people.
How do I thicken the sauce?
Whisk the liquid and cream into the butter-flour mixture and stir continuously for 8-10 minutes until it bubbles.
Can I use frozen spinach?
Yes, the recipe specifically suggests using two 10-ounce packages of thawed spinach.
When do I add the Swiss cheese?
Half is stirred into the sauce after it's removed from heat, and the other half is sprinkled over the fish before saucing.
What is the best way to serve this dish?
Serve it immediately while hot, fresh from the oven, to enjoy the best flavor and texture.
How much butter is required?
You will need 2 tablespoons of butter for the sauce.
What does 'Florentine' refer to in this dish?
In culinary terms, Florentine refers to dishes served on a bed of spinach.
Is chicken bouillon necessary for a fish recipe?
Yes, 1/2 teaspoon of chicken bouillon granules is used to enhance the savory profile of the sauce.
Does the thickness of the fish matter?
Yes, cooking time will vary based on the thickness of the sole fillets.
What size casserole dish is needed?
The recipe recommends a 1.5-quart casserole dish for the final assembly.
How much flour is used?
The recipe uses 2 tablespoons of flour to create the roux for the sauce.
Can this be made in advance?
While best served fresh, you can prepare the fish and sauce components separately before the final bake.
How much lemon juice is needed?
You need 2 tablespoons of freshly squeezed lemon juice.