Sole from Tuscany

Summary

Ingredients

• 2 sole (s), fresh, 500 g each
• 750 g spinach leaves, fresh
• 0.5 ½ lemon (s), (juice)
• 2 cloves garlic
• 2 tablespoon wine, white, dry
• 2 tablespoon butter
• salt
• Pepper, a. d. Mill

For the sauce:

• 1 small onion (s)
• 1 teaspoon thyme, fresh or
• 0.5 teaspoon ½ thyme, dried
• 2 tablespoon butter
• 0.25 liter ¼ milk
• 200 g cream
• 2 egg yolks
• 3 tablespoon parmesan, freshly grated
• 1 tablespoon flour, heaped

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Instructions

1. Prepare the sole from the fishmonger`s kitchen ready and cut into 8 fillet pieces (or fillet yourself).
2. Lightly salt and pepper the sole fillets and drizzle with lemon juice.
3. Wash the spinach leaves thoroughly after picking and allow to drain. Put the white wine, salt and pepper in a saucepan and heat. Squeeze in the garlic cloves. Cover the pot and let the spinach collapse.
4. For the sauce, chop the onion very finely, then let it turn translucent in the butter. Scatter thyme leaves. Pour in the milk, season with salt and pepper. Bring to the boil briefly, leave to stand for about 5 minutes.
5. Preheat the oven to 200 ° C.
6. Melt 1 tablespoon butter in another saucepan, sprinkle in the flour and sweat while stirring vigorously (whisk). Pour in the thyme milk and cream, simmer until creamy while stirring. Remove the sauce from the heat, stir in the egg yolks and the freshly grated parmesan, season with salt and pepper.
7. Grease a flat baking dish with a little butter. Put in 4 sole fillets and spread the spinach on top. Place the remaining 4 fish fillets on top. Pour the sauce over it and spread the remaining butter on top in flakes.
8. Cook in the preheated oven for 12 minutes. Arrange on preheated plates, maybe sprinkle some parmesan on top. Serve.
9. This fish dish is not slim, but tasty 😉