Sole, Florentine Style

Directions

1. 1
   Wash spinach, remove stems and place in saucepan.
2. 2
   Cover and cook for a few minutes with a little salt and only the water on the spinach.
3. 3
   Drain; return to pan with 2 tablespoons butter and saute briefly.
4. 4
   Season with salt and pepper and pinch of nutmeg and set aside.
5. 5
   (If using frozen spinach, defrost, drain, then stir in butter and seasonings.)
6. 6
   Heat wine with 2 tablespoons butter, salt and pepper in a frying pan.
7. 7
   Poach the sole fillets for 30 seconds.
8. 8
   Remove from pan and let the sauce reduce to about 3 to 4 tablespoons.