SOLE FLORENTINE
From Real Simple Magazine October 2004. The size of fish fillets varies from market to market. A good rule of thumb for sole - and for fish in general - is to count on 6 ounces per person.
Provided by JackieOhNo
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat broiler. Melt 4 T. of the butter in a large skillet over medium-high heat. Add the shallot and cook 1 to 2 minutes or until just starting to brown. Sprinkle t he flour over the shallot and butter, and whisk until smooth.
- Reduce heat to medium. Add the half-and-half slowly, whisking into a smooth sauce. Cook 2 to 3 minutes, until thickened, whisking as needed. Add the sugar and stir, then add the spinach, nutmeg, salt, and pepper. Cook, stirring occasionally, until hot. Reduce heat to low, so the spinach stays warm.
- Place the fillets on a broiler pan that has been coated with cooking spray. Pour the lemon juice over the fillets, then sprinkle the bread crumbs evenly on top. Dot with the remaining butter. Broil 5 to 6 minutes or until the fillets are opaque and the bread crumbs golden.
- Spoon some creamed spinach onto each of 4 plates, then place a fillet on top. Serve with the lemon wedges.
EASY SOLE MEUNIERE
Steps:
- Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready
- Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
- Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.
SOLE ALMONDINE
Steps:
- Set a large nonstick saute pan over medium heat. Add the almonds and toast until golden brown, about 5 to 7 minutes. Season with salt and set aside.
- Return the pan to medium heat (if you have 2 pans you can work simultaneously at this point, i.e. 2 fillets per pan) and add a 2-count of olive oil and 1 tablespoon of butter to each pan.
- Put the flour in a shallow dish and season with salt and pepper, to taste. In another shallow dish, whisk together the eggs and milk and season with salt and pepper, to taste. Dredge the fillets in the seasoned flour, then dip them into the egg mixture. Allow some of the excess egg to drain off, then add them to the hot pan. Cook 2 pieces at a time. Fry for 1 1/2 to 2 minutes, then carefully turn the fish over to cook the other side. With a spoon, baste the fillets with the butter sauce. Repeat basting to ensure the fish remains moist. Once the other side is cooked (about 30 seconds) carefully remove the fillets from the pan to a serving platter. Repeat with remaining 2 fillets and a 2-count of oil and 1 tablespoon of butter. Once the fillets have been removed the pan, add the chopped shallots and gently saute over low heat until translucent, about 1 minute. Deglaze the pan with the white wine and finish with the lemon juice. Swirl in the remaining 2 tablespoons of butter. Add the parsley and season, to taste, with salt and pepper. To serve, spoon the sauce over the top of the fillets and sprinkle generously with the toasted almonds.
FLORENTINES
Enjoy these classic florentines at Christmas time. Jewelled with cherries and pistachios and coated in chocolate, these biscuits are the perfect festive gift
Provided by Katy Gilhooly
Time 45m
Yield Makes 20
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C/gas 4. Line two baking sheets with baking parchment.Melt the butter, sugar and golden syrup in a small saucepan over a low heat, stirring frequently. Remove from the heat and whisk in the flour then add the cherries, flaked almonds, pistachios and orange zest.
- Scoop 10 flat tbsp of the mixture onto the baking sheets, leaving room for them to spread. You will need to do these in batches. Bake for 10 mins until golden. Leave to cool for 2 mins until firm enough to lift onto a wire rack. Cool completely. Repeat with the remaining mixture.
- Melt the chocolate in a bowl over a simmering saucepan of water or in the microwave in 30 second bursts. Turn the florentines over on the wire rack. Spoon chocolate onto the base of each florentine and gently spread to the edges. When the chocolate is firm enough to hold its shape, use a fork to draw wavy lines across the chocolate. Leave to set and then store in an airtight container.
Nutrition Facts : Calories 138 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
SOLE FLORENTINE
This dish is my "Copy Cat" version from a local restaurant, Corvo's, in Saranac Lake, NY. I like it better than the Florentine recipes with cream sauces.
Provided by Graymare47 252632
Categories < 60 Mins
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Melt 4 tbls butter in a large frying pan, over medium low heat. Add the juice of one lemon.
- Put flour on a paper plate.
- In a separate low dish, mix the water with the beaten eggs.
- Dust the filets with flour, then dip both sides in the beaten egg.
- Fry gently on each side until fish laked easily.
- Remove fish to a heated plate.
- Add the rest of the butter and lemon juice to the frying pan.
- Add the spinach, turning gently until just "wilted".
- Serve spinach under each serving of fish.
EGGS FLORENTINE
This is a basic and elegant recipe for eggs Florentine. Make sure not to overcook it!
Provided by Kel Kel
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 20m
Yield 3
Number Of Ingredients 7
Steps:
- Melt butter in a large skillet over medium heat; cook and stir mushrooms and garlic until garlic is fragrant, about 1 minute. Add spinach to mushroom mixture and cook until spinach is wilted, 2 to 3 minutes.
- Stir eggs into mushroom-spinach mixture; season with salt and pepper. Cook, without stirring, until eggs start to firm; flip. Sprinkle cream cheese over egg mixture and cook until cream cheese starts to soften, about 5 minutes.
Nutrition Facts : Calories 278.9 calories, Carbohydrate 4.1 g, Cholesterol 408.3 mg, Fat 22.9 g, Fiber 1.2 g, Protein 15.7 g, SaturatedFat 11.2 g, Sodium 276 mg, Sugar 1.3 g
FLOUNDER FLORENTINE
I discovered this recipe several years ago when I was looking looking through some flounder recipes. Even though we're not big fans of fish, we enjoy this dish. It's tasty, healthy and inexpensive. -Debbie Verbeck, Florence, New Jersey
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Sprinkle spinach in a 13-in. x 9-in. baking dish coated with cooking spray. Top with fillets., In a large saucepan, saute onion in butter until tender. Stir in flour, salt, pepper and nutmeg until blended. Gradually add milk. bring to a boil; cook and stir for 2 minutes or until thickened. , Pour over fillets; sprinkle with Parmesan cheese and paprika. Bake, uncovered, at 350° for 20 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 253 calories, Fat 8g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 480mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 5g fiber), Protein 30g protein. Diabetic Exchanges
FLORENTINES
Delicate but very flavorful florentine cookies.
Provided by Anonymous
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 1h
Yield 30
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease baking sheets with shortening and dust with flour.
- Stir cream and sugar together in a bowl. Stir in orange peel, flour, and almonds until combined. Drop batter in teaspoonfuls onto the prepared baking sheets, keeping each cookie well apart from each other.
- Bake in the preheated oven until golden brown, 10 to 15 minutes.
- Remove from the oven and let cool completely on a wire rack, about 30 minutes.
- Spread bottoms of cooled cookies with melted chocolate using a spatula, or spear cookies on a fork and dip bottoms into chocolate. Let dry, bottoms-up, on waxed paper.
Nutrition Facts : Calories 65.3 calories, Carbohydrate 8.4 g, Cholesterol 5.4 mg, Fat 3.5 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 1.7 g, Sodium 1.7 mg, Sugar 3.2 g
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10 FLORENTINE FOODS THAT YOU WON'T WANT TO MISS | TOSCANA DIVINO
From toscanadivino.com
Published 2017-08-30
- Popular antipasti. Florentine meals usually begin with antipasti, which may include bruschetta or crostini served with an assortment of toppings. A common Florentine antipasto is crostini di fegato, which consists of croutons covered in a liver spread (veal, chicken, goose, duck…) mixed with chopped anchovies, onions and capers for flavour.
- Ubiquitous bread. Bread is very important in the Florentine and Tuscan diet. Featured prominently in sandwiches and antipasti, it also appears in soups and salads.
- Ribollita & pappa al pomodoro. In Tuscany, even dry bread is appreciated. One finds it in many of the region’s hearty soup recipes. One such Florentine specialty, ribollita (literally meaning reboiled), is made from a local variety of black cabbage, beans (often cannellini), tomatoes and/or other vegetables, as well as stale, reboiled (hence the name) bread.
- Panzanella. Feel more like salad than soup? Florentine cuisine has something nice to offer… again with bread! Panzanella, consisting of diced tomato, slightly stale bread cubes, onion, basil, olive oil and vinegar, is basically the “salad” version of pappa al pomodoro.
- Bistecca alla fiorentina. For your secondi piatti (main course), treat yourself to the flagship of Florentine cuisine: bistecca alla fiorentina. Carnivores will be charmed by this thick porterhouse cut of beef.
- Trippa alla fiorentina. The Florentines adore tripe dishes, and trippa alla fiorentina is one of the city’s classic dishes. It features tripe, sauteed in olive oil, onions, tomatoes and a generous serving of parmesan.
- Lampredotto. The lampredotto is another typical way of serving tripe in Florence. Thinly sliced tripe is cooked in broth and served on a plate or in a sandwich.
- Pappardelle sulla lepre. Meat is a staple of Florentine cuisine, but pasta is a mainstay too, which is the case everywhere in Italy. One example is pappardelle sulla lepre.
- Cantuccini. If you still have room for something sweet, you might like capping off your hearty meal with some cantuccini (almond biscuits), either dipping them in a glass of vin santo (one of the region’s dessert wines) or enjoying them alongside a caffè ristretto.
- Schiacciata alla fiorentina. To satisfy your sweet tooth, you might also try schiacciata alla fiorentina. Best described as a kind of pastry-style sponge cake, covered with vanilla and lemonscented sugar, it is particularly popular during carnival.
DOWNTON’S SOLE à LA FLORENTINE - GILDED AGE COOKS
From downtonabbeycooks.com
5/5 (3)Category Main Course, Main DishCuisine As Seen on Downton, French, VictorianTotal Time 25 mins
- Heat the wine in a large frying pan over medium heat and add 2 tablespoons of the butter. When the butter melts, stir to mix. Add the fish fillets in a single layer, adjust the heat to maintain a gentle simmer, and cook just until the fillets start to flake when prodded with a fork, 4-5 minutes, depending on their thickness. They will finish cooking in the oven. Carefully transfer the fillets to a plate. If you purchased fillets with the skin attached, let cool until they can be handled, then carefully remove the skin.
- To make the sauce, melt the butter in a saucepan, over medium-low heat. Stir in the flour and continue to stir, allowing the mixture to brown slightly without burning, for about 5 minutes. Whisk in the hot milk, little by little. When all the milk is added, whisk in the poaching liquid and continue to whisk until the sauce is smooth and creamy, 3-5 minutes. Add both cheeses and stir until melted. Season to taste with nutmeg and pepper and set aside off the heat.
- Rinse the spinach and put in a large saucepan with just the rinsing water clinging to the leaves. Cover, set over medium heat, and cook until wilted and tender, about 5 minutes. Drain well, squeeze gently in a kitchen towel to remove the excess moisture, and chop roughly. Mix the spinach with the remaining 2 tablespoons butter and season with lots of pepper.
- Preheat your broiler. Butter a broiler proof oven dish just large enough to accommodate the spinach and fish. Spoon the spinach into the dish, spreading evenly. Arrange the fillets in a single layer on top of the spinach. Pour the sauce over the top, then sprinkle evenly with the Parmesan. Broil until the cheese is browned and bubbling, 3- 5 minutes. Serve hot.
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