Sole, Florentine Style

• 2 lb. fresh spinach or 1 lb. frozen spinach
• salt and pepper
• 8 Tbsp. (1 stick) butter
• freshly ground nutmeg
• 1 c. white wine
• 8 fillets of sole (can substitute orange roughy)
• 1/3 c. flour
• 2 c. milk
• freshly grated Parmesan

1. Wash spinach, remove stems and place in saucepan.
2. Cover and cook for a few minutes with a little salt and only the water on the spinach.
3. Drain; return to pan with 2 tablespoons butter and saute briefly.
4. Season with salt and pepper and pinch of nutmeg and set aside.
5. (If using frozen spinach, defrost, drain, then stir in butter and seasonings.)
6. Heat wine with 2 tablespoons butter, salt and pepper in a frying pan.
7. Poach the sole fillets for 30 seconds.
8. Remove from pan and let the sauce reduce to about 3 to 4 tablespoons.

fresh spinach, salt, butter, freshly ground nutmeg, white wine, flour, milk, parmesan

Taken from www.cookbooks.com/Recipe-Details.aspx?id=597893 (may not work)