Sole Casserole With Potatoes
11 ingredients
4 steps
Ingredients
- 2 leeks, washed and sliced
- 1/4 cup butter
- 4 cups fresh spinach, chopped
- 1/4 cup white wine
- 1/2 cup chicken stock
- 1 cup 15% cream
- 6 potatoes, peeled and sliced
- nutmeg, to taste
- salt and pepper
- 1 1/2 lbs sole fillets
- 1/4 cup Italian parsley, chopped
Directions
-
1Preheat oven to 350°F
-
2In a saucepan not too deep, soften leek in butter 5 minutes, without letting them taking colors. Add spinach and wine. Cook until spinach are wilted.
-
3Add stock, cream and potatoes. Stir well. Add nutmeg, salt and pepper. Cover and cook in oven 30 to 40 minutes.
-
4Remove from oven and put fish on potatoes. Add salt and pepper. Keep cooking uncovered 15 to 20 minutes. Sprinkle with parsley and serve.
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