Recipe - Fillet Of Sole Florentine

6 Filets sole
1 One half cup Creamed spinach
1 cup Sauce bechamel
Bread crumbs
Butter
Paprika

From: Joel.Ehrlich@salata.com (COLLECTION)

Date: 20 Jan 1995 14:51:10 0000

Poach the fish, using a well greased fish poaching tray. Place a layer of
the creamed spinach in the bottom of an oven proof dish. Arrange the
drained, poached fillets over the spinach. Cover the whole with the Sauce
Bechamel #2. Thoroughly cover with a coating of bread crumbs. Dot
generously with butter. Sprinkle with paprika. Run under a prewarmed
broiler to heat through and sauce is glazed.

REC.FOOD.RECIPES ARCHIVES

/FISH

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.