Uncle Bill's Sole Florentine With Spinach

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I found this recipe in the newspaper and made some modifications that enhanced the flavor. Very easy to make and excellent fish dish.

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Steps

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Preheat broiler on high.

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Melt 4 tablespoons of butter in a large frying pan over medium-high heat.

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Add shallot and cook for 2 minutes or until just starting to brown.

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Sprinkle flour over the shallot and butter and whisk until smooth , do not burn.

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Reduce heat to medium.

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Add half and half cream slowly , whisking into a smooth sauce.

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Cook for 2 or 3 minutes until thickened , whisking as needed.

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Add sugar and stir.

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Squeeze out as much moisture from the spinach and discard.

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To the frying pan , add spinach , nutmeg , salt and pepper and cook stirring until hot , about 3 to 4 minutes.

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Reduce heat to low so the spinach stays warm.

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Place the sole fillets on a broiler pan that has been coated with oil.

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Pour the lemon juice over the sole fillets , and sprinkle bread crumbs over.

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Dot the sole fillets with remaining 2 tablespoons of butter.

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Place the sole fillets under the broiler and broil for 5 to 6 minutes or until the fillets are opaque and the bread crumbs are golden.

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Spoon s.

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Ingredients

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butter, shallot, all-purpose flour, half-and-half cream, granulated sugar, frozen chopped spinach, nutmeg, salt, black pepper, sole fillets, lemon, fine breadcrumbs