“Fish with something green is often seen on the dinner table at Downton. The garnish serves a practical purpose, as it gives the actors something to eat that isn’t going to be horrible after several hours under fierce lighting. This was a genuinely popular way to eat fish, and in classic French cuisine, the garnish often dictated the eventual name of the fish. While white fish by itself can be rather bland, overwhelming flavours can destroy its subtlety. This recipe, like nearly any recipe called “Florentine”, uses spinach for flavour and colour. But unlike Italian fish dishes, it contains cheese. It is ideal for people who aren’t sure they like fish.” Annie Gray, The Official Downton Abbey Cookbook
Downton's Sole a la Florentine
From the Official Downton Abbey Cookbook, this is a wonderfully elegant French fish dish for those who don't think they like to eat fish because there is a lot of lovely creamly sauce.
Ingredients
- 1 cup dry white wine
- 4 tbsp. butter plus more for the baking dish
- 4 6 oz fillets sole or other firm white fish
- 1/4 cup Gruyère cheese grated
- 1/4 cup Parmesan cheese grated
- 1 pinch nutmeg ground
- 1 pinch black pepper, freshly ground
- 1 lb. spinach fresh, stems removed
- 1/4 cup Parmesan cheese grated
For the Sauce
- 4 tbsp. butter
- 1/4 cup Flour
- 1 cup milk heated
- 1/4 cup poaching liquid
Instructions
Poach the Fish
- Heat the wine in a large frying pan over medium heat and add 2 tablespoons of the butter. When the butter melts, stir to mix. Add the fish fillets in a single layer, adjust the heat to maintain a gentle simmer, and cook just until the fillets start to flake when prodded with a fork, 4-5 minutes, depending on their thickness. They will finish cooking in the oven. Carefully transfer the fillets to a plate. If you purchased fillets with the skin attached, let cool until they can be handled, then carefully remove the skin.
- Reserve 1/4 cup of the poaching liquid for making the sauce and discard the remainder or save for another use.
Make the Sauce
- To make the sauce, melt the butter in a saucepan, over medium-low heat. Stir in the flour and continue to stir, allowing the mixture to brown slightly without burning, for about 5 minutes. Whisk in the hot milk, little by little. When all the milk is added, whisk in the poaching liquid and continue to whisk until the sauce is smooth and creamy, 3-5 minutes. Add both cheeses and stir until melted. Season to taste with nutmeg and pepper and set aside off the heat.
Prepare the Spinach
- Rinse the spinach and put in a large saucepan with just the rinsing water clinging to the leaves. Cover, set over medium heat, and cook until wilted and tender, about 5 minutes. Drain well, squeeze gently in a kitchen towel to remove the excess moisture, and chop roughly. Mix the spinach with the remaining 2 tablespoons butter and season with lots of pepper.
Final Assembly
- Preheat your broiler. Butter a broiler proof oven dish just large enough to accommodate the spinach and fish. Spoon the spinach into the dish, spreading evenly. Arrange the fillets in a single layer on top of the spinach. Pour the sauce over the top, then sprinkle evenly with the Parmesan. Broil until the cheese is browned and bubbling, 3- 5 minutes. Serve hot.
Notes
"The sauce here also masquerades as sauce Mornay and is very good with eggs, making it an easy alternative to hollandaise sauce for eggs Benedict. If you also add spinach you have eggs Florentine." Annie Gray, The Official Downton Abbey Cookbook
When I made this dish I added all the poaching liquid to the sauce to thin it out. The fish was drowning in it which is likely why people who don't typically like fish will love it.
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