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Sole Florentine

2 lbs. Sole Fillets
2 lbs. spinach, cooked and drained
1/2 cup dry white wine
1 cup chicken broth (Fish Stock)
3 Tbsp. butter
4 Tbsp. flour
1 cup grated Swiss cheese
Salt and pepper


Roll and secure each fillet with toothpicks. Poach for 8 minutes in wine/chicken broth. Drain and save liquid.


Sauce:


Melt butter. Blend in flour, salt, pepper and fish liquid. To assemble, butter shallow serving dish. Arrange spinach on bottom, cover with poached fish (remove toothpicks). Spoon sauce over fish. Sprinkle with Swiss cheese. Broil under hot broiler a few minutes.





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