Sole spinach
Instructions
Boil spinach and sauté in a pan with butter and garlic.
Dredge the fillets and sautee in butter.
Salt, sprinkle them with the brandy and evaporate.
Cover a baking pan greased with butter with spinach and place the fillets.
Prepare a bechamel with butter 20 g, 20 g of flour and 2 cups of warm milk; Add the grated emmenthal cheese and pour over fillets.
Bake at 200 degrees for about 20 minutes.
Ingredients and dosing for 4 persons
- 8 fillets of sole
- 450 g of frozen spinach
- Flour
- 100 g of butter
- 1 clove of garlic
- Milk
- Little of brandy
- 50 g of emmenthal cheese
- Salt