Soles farcies sauce parisienne

Serves 6.

6 fillets of sole
1 package of frozen spinach (thawed and drained)
2 Tbsp of butter
1 large onion, chopped
1/2 cup of chopped parsley
1/2 cup of cottage cheese
1 cup of swiss cheese
salt, pepper
1 cup of good dry white wine

Béchamel sauce

3 Tbsp of butter
3 Tbsp of flour
stock from the cooked fish & milk/cream

  • Preheat oven to 350°F
  • In a large skillet, melt the butter and gently cook the onion.
  • Add the spinach and the parsley.
  • Cook for a few minutes, stirring constantly.
  • Off the heat add the cheeses, salt and pepper.
  • Roll this stuffing equally into the 6 fillets.
  • Butter the bottom of a fireproof pan and set the fillet in it.
  • Add the wine.
  • Cover the pan with wax paper and poached in the preheated oven for 20 to 25 minutes.
  • Set the fillets in a serving dish and keep warm in the turned off oven.
  • Reserve the juices and reduce.

Preparing the béchamel

  • In a small saucepan, melt the butter, add the flour.
  • Cook gently for a few seconds.
  • Slowly add the juice from the sole and as much milk as necessary to have a smooth sauce.
  • Season to taste and bring to a boil.
  • Add some cream if desired.

Nap the sauce over the fillets and cook in the oven at 350°F for 15 minutes.