Couronne de soles aux épinards, sauce beurre blanc

Name: Couronne de soles aux épinards, sauce beurre blanc (Turban of sole with spinach and white butter sauce)
Yield: For 8
Cuisine: French
Ingredients: ⅓ cup (¾ dL) heavy cream; 5 ounces (140 g) cream cheese, preferably without gum additives, at room temperature; 2 tablespoons chopped fresh parsley, or parsley and chervil; 2 tablespoons chopped fresh parsley, or parsley and chervil; 1 pound (450 g) boneless fish fillets—red snapper, sea bass, whitefish, etc.; 1 pound (450 g) boneless fish fillets—red snapper, sea bass, whitefish, etc.; 3 eggs; 1 pound (450 g) boneless fish fillets—red snapper, sea bass, whitefish, etc.; ½ pound (225 g) sole fillets; Freshly grated nutmeg; Le beurre blanc de Simca; 1 teaspoon herbes de Provence; 2 tablespoons chopped fresh parsley, or parsley and chervil; Freshly ground pepper; 1½ teaspoons salt; ¾ pound (340 g) fresh spinach, trimmed of stems and washed; 1 pound (450 g) boneless fish fillets—red snapper, sea bass, whitefish, etc.

Turban of sole with spinach and white butter sauce

Preparation info

For
8

Difficulty
Easy

Appears in

New Menus from Simca's Cuisine

By Simone Beck and Michael James

Published 1979

About

Ingredients

¾ pound (340 g) fresh spinach, trimmed of stems and washed
1 pound (450<

Europe
France
Fish course
Pescatarian
Gluten-free
Summer
Mediterranean

Method

Butter the mold well. Cook the spinach in boiling salted water for 3 to 4 minutes, until just tender. Drain and refresh under cold running water, then drain again thoroughly and squeeze very dry either with your hands or in the corner of a strong kitchen towel.

To prepare in a food processor, cut the snapper or bass into 4 or 5 pieces, saving any trimmings for the sauce, then purée in t