Sole Florentine Au Gratin

• 2 lbs skinless sole fillets (any firm mild white fish may be substituted such as orange roughy or flounder)
• 1/2 cup madeira wine or 1/2 cup dry sherry
• reserved fish stock (you'll get this when fish cooks)
• 2 tablespoons lemon juice
• salt and pepper
• 2 tablespoons butter
• 2 tablespoons flour
• 1/2 teaspoon chicken bouillon granule
• 1/2 teaspoon Dijon mustard
• 1/3 cup whipping cream
• 3/4 cup shredded swiss cheese
• 2 (10 ounce) packages thawed spinach

1. Preheat oven to 400u0b0F.
2. Rinse fish and pat dry.
3. Fold fillets in half and place then in a large, shallow baking pan.
4. Mix Madeira and lemon juice and pour over fish.
5. Sprinkle lightly with salt and pepper.
6. Bake in 400u0b0F oven for about 15- 20 minutes until fish flakes readily with a fork (baking time varies depending upon the thickness of your fillets).
7. Remove from oven and drain off all liquid into a measuring cup.
8. Add enough water to make 1 cup and set aside.
9. Melt butter in a pan over medium heat and stir in flour, chicken granules, and mustard, cook until bubbly.
10. Using a whisk, add reserved fish stock, and whipping cream gradually.
11. Continue stirring until thickened and bubbly (about 8-10 minutes).
12. Stir in 1/2 cup of the 3/4 cup of Swiss cheese; set aside.
13. Squeeze moisture out of spinach.
14. Arrange spinach on the bottom of a 1 1/2 quart casserole dish and arrange fish on top.
15. Sprinkle with remaining Swiss Cheese.
16. Preheat oven to 450u0b0F and reheat sauce.
17. Spoon sauce over fish and bake 7-8 minutes.
18. Serve immediately.
19. *Option* May add tiny pieces of cut up shrimp to sauce to have Sole with Shrimp Florentine au Gratin.

white fish, madeira wine, fish, lemon juice, salt, butter, flour, chicken bouillon granule, dijon mustard, whipping cream, swiss cheese, thawed spinach

Taken from www.food.com/recipe/sole-florentine-au-gratin-42812 (may not work)