The Farm House Kitchen


Bag of Spinach, washed well

3 TB Butter

About 4 TB Chives, finely minced

4 TB All-Purpose Flour

1/3 cup Cream

1 tsp Salt

Freshly Grated Nutmeg

White Pepper, to taste

2 TBParmesan Cheese, plus a bit extra for the top

Bread Crumbs

1 lb Petrale Sole

2 TB Butter for frying

Glug of Olive Oil

All Purpose Flour


To cook the spinach, heat some water (enough water to cover the bottom to about 1/2" up) in an ovenproof skillet and cook until done.  It doesn't need to be mushy or completely soft.  Drain the spinach over a bowl, keeping the spinach water.   Wipe out the skillet, then put it back on the heat - medium low for now, add 2 TB butter and a good glug of olive oil - this is for the fish, so you are letting the pan heat up slowly while you finish up the spinach. In a good sized sauce pan melt 3 TB butter, then add the flour, stir well, cook until just turning the slightest bit golden.  Add the cream, whisk well.  Slowly add a little bit of the spinach water until you have a very thick sauce.  Add the salt, nutmeg and pepper if you are using it, chopped chives and the Parmesan cheese. Add the cooked spinach.  Stir it all in and if it seems too thick (pasty), you can add a bit more of the spinach water. Now - on to the fish! Rinse your filets and dry off with a paper towel.  Turn the heat up on your skillet to a good medium.  Turn the broiler on in your oven.  On a large plate mix some flour and some salt and pepper if you like.  Dredge the fish in the flour, then gently place it into the heated skillet.  Fry on both sides until a lovely golden.  It shouldn't take too long, Petrale cooks very quickly.  When the fish is done remove it from the skillet, and set aside for the moment.  Pour out any butter/oil left in the pan into a little bowl and save for the topping.  Spoon the creamed spinach into the skillet and spread evenly.  Place the fish on top. Grate on some Parmesan and sprinkle with some breadcrumbs, then pour over any of the butter/oil that you have left.  Pop it under the broiler for 2 to 3 minutes and done.  Enjoy this dinner with a salad of lettuce, slices of roasted beets, finely chopped parsley and chives.