A classic dish by any definition, sole Florentine wraps tender, sweet fillets of sole around a spinach-flavored filling and bakes the pinwheels in a creamy béchamel sauce. The leafy green’s mineral-rich flavor pairs particularly well with the fish’s subtle sweetness.
Why This Recipe Works
For our crab-stuffed sole recipe, we used fresh or pasteurized crabmeat (usually sold next to the fresh seafood) rather than the canned crabmeat (packed in tuna fish-like cans) found in the supermarket isles. As for the sauce, most stuffed sole recipes start with a roux: a combination of butter and flour cooked together until the flour has lost its starchy flavor. To this mixture, dairy—be it milk, cream, or a combination thereof—is added and the sauce is simmered until thickened. For a sauce that could be made the day before and reheated, we substituted cornstarch for flour with great results.