Lemon zest Florentine
April 24, 2023 by jonoandjules
It is a traditional mixture for a cause. Very simple to make and completely scrumptious.
Wine suggestion: enjoying on the steadiness of wealthy parmesan and béchamel sauce, earthy spinach and tender dover sole we opened a bottle of Sartarelli’s Mellitta. A Castelli di Jesi Verdicchio Riserva, this reveals the depth that solely high quality outdated vines may give with fleshy almond and peach flavors topped with a creamy toastiness. Crafted with care and a focus, this wine isn’t brash, however has loads of depth and delicate nuances. A brand new discover and one we are going to go to.
Lemon sole florentine – 4 folks
- 4 giant lemon sole, every reduce into 4 fillets and skinned (your fish retailer will do that for you)
- juice of ½ lemon
- 45g butter
- 45g plain flour
- 450 ml complete milk
- 750 g leaf spinach
- 30 g Parmesan cheese, grated
Preheat the oven to 200C/180C sizzling air/Fuel 6.
Sprinkle the fish fillets with the lemon juice and season with salt and pepper. Fold them in half widthwise and put aside.
Soften the butter in a pan, add the flour and prepare dinner for a minute, stirring. Take away from the warmth and progressively stir within the milk. Deliver to a boil, stirring continually till thickened. Simmer for 2-3 minutes and season to style.
Wash the spinach and place in a saucepan with simply the water remaining on the leaves. Prepare dinner for a couple of minutes till wilted, drain nicely and squeeze out extra water.
Stir half of the sauce into the cooked spinach and spoon right into a shallow ovenproof dish. Organize the tongue on high, pour over the remainder of the sauce and sprinkle with cheese. Bake within the oven for half-hour and serve.
(Authentic recipe from Mary Berry’s Full Cookbook, DK, 1995.)
Posted in Fish, Meals | Tagged Cooking, Straightforward, Meals, Lemon sole, Lemon sole Florentine, Mary Berry, Recipe, Sole Florentine, Spinach | Depart a remark
