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.