Florentine Filet of Sole Parmesan

Florentine Filet of Sole Parmesan

  Florentine Filet of Sole Parmesan

Recently at a party the conversation came around to good food which in my circle of friends is a topic we all are passionate about. We were talking about how fast White Rock has changed over the last decade and the movement of small businesses that we all once shopped at for our household feeding needs.
Grocery stores now have large deli convenience food sections serving hot meals from roast chicken to meat loaf with all the trimmings. Some stores flaunt sushi plates, perogy’s and sausage, pizza, pot pies, panni sandwiches, chicken wings, bbq spare ribs and all the sides to accompany your choice of entree. It’s all about speed and convenience and how to feed the hungry masses as well as get a piece of the take home food market that in the past was only available from a favourite restaurant.
After listening to all the pros and cons about one stop generic shopping I said that I usually only buy sundry grocery items from the chains. I buy my fish from a fish monger, meat from a butcher deli, bread from a bakery and my fruit and vegetables from a market or farm. I know it takes more time and travel but too me giving my food business to a small independent makes it more personal.
I said to my guests about to-night’s meal I just served.
The fresh hand cut sole came from Highliner at Grandville market.

grandville

sole 2

I’m able to choose the filets that I thought suitable for my recipe.

You just cannot judge what you’re getting when it comes from a wrapped package. The fish’s texture, size and the smell of freshness only comes when it is presented to you by the clerk. The spinach, baby new potatoes and garden fresh baby carrots came from the local market fresh picked that morning and held with out packaging or preservatives.
My friends all agreed that the meal they just ate was very tasty fresh.
So without hesitation I give you this simple recipe for which is a most delicious way to serve fresh Pacific Sole or any memember of the sole family as a quick meal for eight hungry guests.

You will need.

8 4 oz. filets. of fresh caught sole
8 oz of fresh cleaned spinach
1 lemon
1tbs olive oil
1 small sweet onion thin sliced
2 oz of grated parmesan cheese.
4 tbs of Miracle Whip or Mayonnaise
1 tbs white wine or water
1 dash of tobasco sauce
1 dash worchestershire sauce.
kosher salt and fresh ground pepper.
nutmeg grated fresh or powdered
2 tbs white Panko or bread crumbs.

In a bowl toss the spinach and onions with the olive oil some salt, pepper and grated nutmeg to taste.
Place the mixture into a casserole or baking dish evenly across the bottom and let sit to the side.
Mix the parmesan and miracle whip along with the tobasco, worchestershire and the juice from half the lemon together. Add the tablespoon of wine and mix till well blended.
On a cutting board lay out the portions of sole outer flesh side down and dust with some salt and pepper.
With a pastry brush, evenly paint each sole portion with the parmesan mixture and sprinkle evenly with some of the Panko crumbs, role into a torpedo shape.
Place on top of the spinach mixture in a neat row.
With the remaining sauce paint the top of the rolled portions and place on the middle rack of a 350 degree preheated oven. Bake for 20 to 25 minutes remove and then let rest for 5 minutes.
On a heated dinner plate scoop from the bottom some spinach as a pedestal and place a portion of sole on top along with a small lemon wedge. Side with some steamed baby new potatoes and some fresh buttered whole carrots.

Enjoy!

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