Sole and Spinach with Tre Stelle® Romano Bechamel
This luscious Romano béchamel sauce is a perfect companion to the sole and spinach. A sauce worthy of topping onto poached eggs!Prep Time:
20 minutes Ready In:
1 hour or less Serves:
Makes 4 servings
1 large bag | 454 g fresh spinach, washed and roughly chopped 1 tbsp | 15 mL butter 2 cloves garlic, minced Romano Béchamel 2 tsp | 10 mL butter 1 tbsp | 15 mL all purpose flour 3 cups | 750 mL milk 1/2 tsp | 2 mL salt 1/4 tsp | 1 mL ground white pepper 1 cup | 250 mL freshly grated Tre Stelle® Grated Romano Cheese plus extra for garnish if desired Sole 8 fillets of sole 3 tbsp | 45 mL all purpose flour seasoned with salt and pepper 3 tbsp | 45 mL butter
Romano Béchamel: In a medium saucepan over medium-low heat; melt butter. Add flour and stir with a wooden spoon; cook until flour begins to brown lightly. Add milk gradually, stirring until smooth. Add salt and ground white pepper. Bring to boil, stirring constantly; add Romano Cheese and whisk until cheese is thoroughly mixed. Cover and keep warm. Bring approximately 1/2” of water to boil in a large saucepan. Add spinach, cover and cook just until spinach begins to wilt. Remove from heat and drain. In a large skillet, add butter, minced garlic and spinach, cook over medium heat for 5 minutes. Remove from heat and keep warm. Dredge fillets of sole with seasoned flour. In a large skillet over medium heat, melt butter. Sauté fillets on each side until golden. Remove from heat and place onto a warm platter. To serve: portion spinach onto serving plates and top with two fillets of sole and Romano Béchamel. Add additional Romano Cheese for garnish if desired.