INGREDIENTS
- – Fillet of Sole or (pollock).
- – Spinach 2 bundles (lower into julienne).
- – 1 clove of garlic, sliced.
- – Butter 50 g.
- – Flour 50 g.
- – Milk 500 cc.
- – Milk cream 250 cc.
- – Grated cheese 100 g.
- – Salt, pepper and nutmeg.
- – Chopped parsley 1 tbsp.
Let’s eat fish with this nice dish: Fiorentina sole with gratin potatoes , straightforward and scrumptious recipe to arrange at house
PROCEDURE:
1. In a frying pan with butter and garlic, prepare dinner the spinach, take away and put aside.
2. In the identical cooking container, including extra butter, we prepare dinner the fish on each side, beforehand seasoned with salt and dredged in flour.
3. Add milk, add spinach, season and prepare dinner till the preparation thickens.
4. For the potatoes, lower them into cubes, wash them properly, and boil them, masking half in milk and half in cream, season.
5. As soon as they’re tender, switch to an ovenproof container with the liquid. Add cheese on high and bake till melted.
6. Serve to accompany the fish with parsley on high.
