Sole Fillet with Spinach, Béchamel Sauce, and Langoustines
Main Dishes • World
Description
Sole fillet with spinach, béchamel sauce, and langoustines
Ingredients
- Sole fillets 4 pieces
- Langoustines 20 oz
- Spinach 5 lbs
- Butter 0 oz
- Gruyère cheese 0 oz
- Salt to taste
- Bay leaf 1 piece
- Onion 1 head
- Dry White Wine 5 fl oz
- Carrot 1 piece
- Lemon ½ piece
- Béchamel sauce 5 fl oz
Step-by-Step Guide
Step 1
Prepare the broth: place the bay leaf, a quarter of a finely chopped onion, sliced carrot, and salt in a pot, add two liters of water, 175 ml of wine, and the juice of half a lemon, and bring to a boil. Then reduce the heat and continue to simmer without boiling for another 10 minutes, after which remove the pot from the heat and let it cool.
Step 2
Remove the rack from the fish pot, place fish scraps on the bottom of the pot, and pour in the broth. Fold the sole fillet in half and place it on the rack, then arrange the langoustines on top.
Step 3
Put the rack back in the pot and place it over the heat. Once the broth comes to a boil, remove the pot and place the rack diagonally on top to allow excess liquid to drain. Pour off and save 120 ml of the broth for later.
Step 4
Meanwhile, rinse the spinach and place it in a pot while still wet. Season with salt and cook for about 8–10 minutes until tender. Now drain the spinach in a colander and, pressing it with a spoon, remove excess liquid. Chop the drained leaves coarsely. In the pot, melt the butter, add the spinach, and cook, stirring constantly, for 5 minutes.
Step 5
Grease the inside of a baking dish with butter, layer the bottom with spinach, and then place the sole fillet on top. Clean the langoustines and add them to the dish. Preheat the oven to 390°F.
Step 6
To prepare the béchamel sauce, melt 50 grams of butter in a pan along with olive oil. Add the flour, stirring, and after a couple of minutes, gradually incorporate the milk and reserved broth. Continue stirring constantly and cook the sauce for about 10 minutes until it thickens. If desired, add curry powder to taste.
Step 7
Pour the béchamel sauce over the fish, sprinkle with cheese, and bake in the oven for 15–20 minutes until golden brown. Serve immediately in the dish once ready.
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