Finely chop the onion and sauté half of the onion in butter, add half of the garlic, add fish stock, simmer and reduce, add whipping cream reserving 2 tablespoons to mix the cornstarch, add the cornstarch mixture. Cook for 10 minutes until thickened. Add salt and pepper to taste.
Blanche the spinach in boiling water for 2 minutes, drain and squeeze out all the water.
Season the sole with garlic, ginger, salt and pepper and dill.
In oven proof dish layer half spinach, sole and sauce, remaining spinach and parmesan cheese. Cover with aluminum foil and Bake in 350°F oven for 25-30 minutes until the top is nice and golden brown. Let it rest for 10 minutes, cut and serve.
By Chef Honoré
Preparation Time: 20 Minutes
Cooking Time: 30 Minutes
Serves: 4
INGREDIENTS
2 x Sole Fillet (24 oz)
1 medium onion
1 small bag of spinach (500g)
1 cup fresh grated Parmesan cheese
3 cups of whipping cream
1 cup of fish stock
1 teaspoon butter
1 teaspoon chopped garlic
1 teaspoon chopped ginger
1 teaspoon fresh chopped dill
1 tablespoon cornstarch
Salt /Pepper to taste
Bon Appetit!
