Sole Florentine with Pappardelle
If you love spinach and other greens this is the dish for you. It is easy to prepare and makes a wonderful presentation. I served this with pappardelle (wide pasta noodles) and a light sauce made from fresh tomatoes, basil, white wine, garlic, butter and lemon. The sauce for the sole was made with 2% milk although you may use whole milk or almond milk , it is entirely up to you. This dish may be prepared a day in advance along with the sauce for the pappardelle.
Ingredients: Serves 4
8 Fillet of Sole (ask for the larger ones, if not available you may need to increase the number)
2 c Chopped Mixed Greens (I used a combination of spinach, kale and Swiss chard. If using only spinach then increase to 4 cups.)
1 small Shallot, minced (or finely diced red onion)
1 T Garlic, minced
1 c 2% Milk
2 T Butter
1 T Flour
1/2 c Parmesan cheese
freshly grated Nutmeg to taste
S & P
1/2 c Panko Bread Crumbs
1/4 t Cayenne Pepper
For Pappardelle in Tomato Sauce:
1 pint Cherry or Grape Tomatoes cut in half
1/2 c Fresh Basil, julienned
1 T Garlic, minced
1 Lemon, zest and juice
1 c White Wine (I used Pinot Grigio)
6 T butter
To prepare the Sole:
Preheat the oven to 425 degrees.
You will need a casserole dish to hold the rolled stuffed sole. Coat with cooking spray and set aside.
Begin by cooking the chopped greens in water, once wilted, drain thoroughly. Put into a bowl and set aside.
Heat a sauce pan over medium heat. Add 1 T olive oil, 2 T butter and the garlic. Once the butter has melted add the flour and stir. Do not let it brown. Now add the milk slowly and whisk the flour into the milk, be sure to get rid of any lumps. Stir continuously until the milk begins to thicken. Now add some grated nutmeg and the Parmesan cheese. Continue to stir. Once combined and the sauce has thickened, remove from the heat.
Add 1/3 of the sauce into the bowl of chopped greens. Mix well. Check for seasoning.
Place the Sole fillets on a cutting board and pat dry with paper towels. Divide the filling among the fillets. Roll up each fillet and place them seam side down in the casserole dish. Spoon the rest of the sauce over the fillets.
In a bowl, put the panko bread crumbs with the cayenne and mix together. Add a little olive oil until the mixture is like wet sand. Sprinkle this on top of the fillets.
Bake in a preheated 425 degree oven for 20-25 minutes. Remove and let rest 10 minutes before serving.
Bring a large pot of water to boil for the pasta.
In a sauce pan, heat 2 T olive oil and the garlic over medium heat. After the garlic has cooked for about 1 minute (until you can smell it but not hear it sizzle) then add the tomatoes and about 1/2 t salt. Stir gently, cover and let the tomatoes break down. After about 10 minutes add the white wine. Stir well, cook uncovered and let this reduce down to about two thirds. Now add the basil, lemon juice and lemon zest. Stir well. Remove from the heat and add the butter, 1 T at a time. Stir well until it is all incorporated.
Cook the pasta until desired tenderness. Drain and toss with sauce. Put back on the heat for a couple of minutes and stir to coat it with the sauce.
Remove from the heat.
Serve 2 Fillet of Sole per person with a side of the pappardelle. Pass Parmesan cheese at the table for the pasta.