Florentine Style Sole

Ingredients:

• 28 ounces fillets of sole

• Plain white flour

• 3 ounces butter

• 1 glass white wine

• 42 and 1/2 ounces spinach

• Salt

Directions:

1. Melt half the butter in a casserole and add the fillets of sole, coated with flour.

2. Fry on both sides until golden and add the wine; allow to evaporate.

3. Wash, boil, chop and toss the spinach in the remaining butter; add to the fish.

4. Warm gently to allow all the flavors to mingle and serve on a warmed platter.

5. Fish is always better moistened with a little sauce, so if it reduces too much, simply add a little wine and melted butter.

6. Serve with a dry, full flavored white wine.