Sole Florentine

Preparation info
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Appears in

By Alastair Little and Richard Whittington

Published 1993

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This is adapted from an old-fashioned dish of classic French cuisine which refers to anything seated on spinach as á la florentine. At its worst the description on a menu means overcooked fillets of sole on stringy spinach with a floury béchamel and a gratin involving cheap cheese. Here the dish owes more to Italy than France, for it includes uncooked Parmesan cheese to finish it In a sense the classic recipe has been disassembled and the constituent elements put back together in