Review of last recipe - For some reason, the photo didn't transfer onto my computer, but since it wasn't very visually appetizing, it was just as well.  The major problem I have with stuffed rolled meat is the inside layers of meat take longer to cook and the cheese just melts all over the place.  These were tasty enough, but nothing I would make again.  In fact, the veal was abit overpowered by the cheese and ham ... not how I like to eat veal (prefer lightly sauced; marsala or piccata).

TODAY'S RECIPE - FILLETS OF SOLE FLORENTINE
Talk about a blast from the past ... This recipe is from McCall's Magazine back in June 1977.  Interesting info about the history of that magazine on Wikipedia.  Growing up, I remember, the Betsy McCall cut-out paper dolls in the back of each issue.

Serves 6

Hollandaise Sauce:
3 egg yolks
1/2 cup (1 stick) butter, frozen
1 tbsp water
2 tbsp lemon juice
1/8 tsp salt

Wine Sauce:
3 tbsp butter
3 tbsp flour
1/2 tsp salt
1/8 tsp pepper
1 cup fish stock
1/3 cup light cream
1/2 cup heavy cream

6 fillets of sole (about 2 1/2 lbs)
1/4 cup lemon juice
2 tbsp finely chopped shallot
2 tsp dried tarragon
1 tsp salt
1 cup dry wine
2 pkg frozen chopped spinach (I will be using fresh)

Make hollandaise sauce.  Combine egg yolks, frozen butter, water, lemon juice and salt in a heavy saucepan.  Stir over medium heat with wire whisk until butter melts and sauce is smooth.  Remove from heat before it becomes too thick,  Cool completely.

Rinse fillets under cool water and pat dry with paper towels.  Brush both sides with lemon juice.  Fold into thirds, with dark side inside.  Arrange in single layer in large skillet.  Sprinkle with shallot, tarragon and 1 tsp salt.  Pour on the wine.  Bring just to a boil.  Reduce heat, simmer, covered for 5-10 minutes or until fish flakes easily when tested with a fork.  Do not overcook. 

Meanwhile cook the spinach, cover and keep hot. 

With slotted spatula, lift fillets to heated platter and keep warm.  Strain liquid from skillet into 2-cup measure.  There should be 1 cup of liquid; boil down if necessary. 

Make wine sauce by melting butter in saucepan, remove from heat and stir in flour, salt and pepper.  Gradually stir in fish stock and the light cream.  Over medium heat, bring mixture to a boil, stirring constantly until thickened. 

Remove from heat and stir in 1/3 cup wine sauce into spinach and toss. Place the spinach mixture on the bottom of  a 12" x 8" x 2" broiler proof pan and spread evenly.  Arrange fillets in a single layer on spinach.
Spoon remaining wine sauce over them.  Beat heavy cream until stiff.  Fold into hollandaise sauce and spoon over the wine sauce.  Place under broiler for 2-3 minutes or until the top turns golden brown.