Sole and Potato Casserole

Name: Sole and Potato Casserole
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 serving(s)
Ingredients: 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

4 stars (28) Rate this recipe

Preparation 20 MIN

Cooking 1 H
Servings 6

Ingredients
Preparation

Ingredients

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

Preparation

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.

Sole and Potato Casserole

Ingredients

Preparation

Healthy Pick