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Passover Recipes
Fillet of Sole Florentine (Dairy)
Source: "It Tastes too Good
to be Kosher," Peter A. Weissenstein, 1996.
INGREDIENTS
3 lbs (1 and 1/2 kilos) fresh spinach - cooked, chopped and
drained well
2 T. butter
3 cloves garlic - crushed
2 lbs (1 kilo) fillet of sole
1/2 cup (125 ml) white wine
1/4 cup (60 grams) melted butter
1/4 tsp. salt
1/2 tsp. pepper
1/4 cup (60 grams) flour (potato flour during Pesach)
1 cup (250 ml) heavy cream mixed together with
1 cup (250 ml) milk
1 cup (250 grams) grated kosher Swiss cheese
2 tsp. sweet paprika
PREPARATION
1. Melt the 2 T. of butter with the garlic and mix into the
spinach. Put aside and keep warm. Poach the fish in the wine
over a low heat until tender (around 10-12 minutes). Put the
spinach into a rectangular baking dish.
2. Lay the fish on top of the spinach. In
a saucepan melt the 1/4 cup (60ml) butter over medium-low heat.
Add the salt, pepper and flour. Stirring continuously, add the
milk/cream mixture and bring to a boil. After one minute of
boiling, remove from the heat and let cool for another minute.
Stir in the cheese and pour over the spinach and fish. Sprinkle
with paprika and broil until browned lightly.
