Fillets Of Sole Fiorentina

Preparation:

Preparation: Peel 500 g of spinach, wash and cook for a few minutes with a pinch of salt, then drain and dip in 30 g of butter. In a baking dish put 40 g of butter, the fillets of 2 sole weighing 400 g, pour 1 glass of dry white wine, salt and pepper and place in a moderate oven for about 1/4 of an hour. Drain the fillets and reduce the cooking liquid to 2 tablespoons. In the meantime, prepare the Mornay sauce: in a saucepan, melt 50 g of butter with 50 g of flour, then pour in half a liter of hot milk in one go, add salt, pepper, nutmeg and, stirring, cook for 10-15 minutes . Add the cooking liquid from the sole, a few spoonfuls of liquid cream, 2 beaten egg yolks and 50 g of grated gruyere. Keep the sauce on the fire for a few more minutes. Put the spinach in a greased baking dish, overlap the sole fillets, pour the Mornay sauce and sprinkle with grated Parmesan. Place in a hot oven until a golden crust has formed on the surface.