Sole from Tuscany

Ingredients for 4 servings:

• 2 sole(s), fresh, 500 g each
• 750 g fresh leaf spinach
• ½ lemon(s) (juice)
• 2 cloves garlic
• 2 tbsp wine, white, dry
• 2 tbsp butter
• Salt
• Pepper, ad mill
• 1 small onion(s)
• 1 tsp thyme, fresh or
• ½ tsp thyme, dried
• 2 tbsp butter
• ¼ liter of milk
• 200 g cream
• 2 egg yolks
• 3 tbsp Parmesan, freshly grated
• 1 tbsp flour, heaped

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Florentine soup

Have the fishmonger prepare the sole for cooking and divide it into 8 fillets (or fillet it yourself). Lightly salt and pepper the sole fillets and drizzle with lemon juice. After sorting the spinach, wash it thoroughly and drain. Place it in a saucepan with the white wine, salt, and pepper and heat it up. Press in the garlic cloves. Cover the pan and let the spinach wilt. For the sauce, chop the onion very finely, then sauté it in the butter until translucent. Sprinkle in the thyme leaves. Pour in the milk, season with salt, and pepper. Bring to a boil briefly, then let it simmer for about 5 minutes. Preheat the oven to 200°C. In another saucepan, melt 1 tablespoon of butter, sprinkle in the flour, and sweat it while stirring vigorously (with a whisk). Pour in the thyme milk and cream and simmer until creamy. Remove the sauce from the heat, stir in the egg yolk and freshly grated Parmesan, and season with salt and pepper. Grease a shallow baking dish with a little butter. Place 4 sole fillets in the dish and scatter the spinach over them. Place the remaining 4 fish fillets on top. Pour the sauce over the dish and scatter the remaining butter in small pieces. Bake in the preheated oven for 12 minutes. Serve on warmed plates, perhaps with a sprinkle of Parmesan cheese on top. Serve. This fish dish isn’t “slim,” but it’s delicious 😉