Sole and Potato Casserole
Ингредиенты
- 2 leeks, carefully washed and sliced
- 1/4 cup (60 ml) butter
- 4 cups (1 litre) fresh spinach, trimmed
- 1/4 cup (60 ml) white wine
- 1/2 cup (125 ml) chicken broth
- 1 cup (250 ml) 15% cooking cream
- 6 potatoes, peeled and sliced
- Nutmeg, to taste
- Salt and pepper
- 1 1/2 lb (750 g) sole fillets
- 1/4 cup (60 ml) Italian parsley, chopped
Инструкция
- Preheat the oven to 180 °C (350 °F).
- In a shallow pan, soften the leeks in the butter for 5 minutes, without browning them.
- Add the spinach and white wine. Cook until the spinach has wilted.
- Add the broth, cream, and potatoes. Stir to combine. Season with nutmeg, salt and pepper.
- Cover and bake for 30 to 40 minutes.
- Remove from the oven and place the fish on the potatoes. Season with salt and pepper.
- Continue baking, uncovered, for 15 to 20 minutes.
- Sprinkle with the parsley and serve.
