Sogliola Alla Fiorentina – Sole with Spinach

Select the spinach, rinse thoroughly and drain. Put the spinach in a saucepan with the white wine, heat, squeeze the garlic and add it, close the saucepan with a lid and drop the spinach together. Season heartily with pepper and salt.

For the sauce, saute the onions in butter until translucent. Add flour, sauté and pour in milk. Season with salt, pepper and thyme and simmer for about 5 minutes.

Preheat the oven to 200 degrees.

Sprinkle the sole fillets with lemon and season lightly with salt.

Stir the egg yolks with the whipped cream, add to the béchamel sauce together with the paremsan, do not make more.

Grease an ovenproof dish with butter. Pour in half of the sole fillets, spread the spinach on top, place the remaining fillets on top. Pour with the sauce, sprinkle with the Parmesan cheese and drizzle with a little melted butter.

Bake in the oven until golden brown (approx. 20 min).

Our tip: Use the young, tender spinach from the farmer’s market!

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