Sole Florentine Aux Champignons
Indulge in the delicate sophistication of Sole Florentine Aux Champignons, a French-inspired seafood dish that combines tender sole fillets with a velvety white wine cream sauce, earthy button mushrooms, and garlicky sautéed spinach. This elegant recipe strikes the perfect balance between comforting and refined, with a nutmeg-kissed spinach and mushroom medley forming the base for perfectly seared fish. The white wine reduction, enriched with cream and a bright hint of lemon juice, elevates the dish to gourmet status. Ready in just under an hour, this main course is perfect for dinner parties or a special family meal. Serve it alongside crusty bread or steamed rice to soak up every drop of the luscious sauce.
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Recipe Information
Ingredients
- 4 pieces sole fillets
- 250 grams fresh spinach
- 200 grams button mushrooms
- 60 grams butter
- 2 tablespoons olive oil
- 1 medium, finely chopped shallot
- 2 cloves, minced garlic
- 2 tablespoons all-purpose flour
- 120 milliliters dry white wine
- 120 milliliters fish or vegetable stock
- 120 milliliters heavy cream
- 1 tablespoon lemon juice
- to taste salt
- to taste black pepper
- 0.25 teaspoons nutmeg
Instructions
Rinse the sole fillets under cold water and pat them dry with a paper towel. Season both sides with salt and pepper, then set aside.
Heat 30 grams of butter and 1 tablespoon of olive oil in a large sauté pan over medium heat. Add the chopped shallot and minced garlic, cooking until softened and fragrant, about 2-3 minutes.
Add the sliced mushrooms to the pan and sauté until they release their moisture and begin to brown, about 5 minutes.
Stir in the spinach and cook until just wilted. Season with a pinch of salt, black pepper, and nutmeg. Remove the mixture from the pan and keep warm.
In the same pan, heat the remaining butter over medium heat. Dredge the sole fillets lightly in flour, shaking off any excess. Sear the fillets gently for 2 minutes per side, or until golden and cooked through. Remove and keep warm.
Deglaze the pan by adding the white wine, scraping up any browned bits from the bottom. Allow the wine to reduce by half, about 3-4 minutes.
Pour in the fish or vegetable stock and heavy cream, stirring to combine. Simmer the sauce for another 5 minutes, or until slightly thickened. Stir in the lemon juice and adjust seasoning with salt and pepper, if needed.
To serve, divide the spinach and mushroom mixture evenly among four plates, creating a bed in the center. Lay a sole fillet over the mixture, then drizzle the white wine cream sauce generously over the top.
Serve immediately with crusty bread or steamed rice, if desired.
Nutrition Facts
Calories |
418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 15.3 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 905 mg | 39% | |
| Total Carbohydrate | 10.6 g | 4% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 2.7 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 96 mg | 7% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 518 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
