Amherst Shore Country Inn
One of Chef Rob Laceby’s favourite pairings at his Amherst Shore Country Inn is Gaspereau Seyval Blanc with his sumptuous Sole Florentine with Lobster. You’ll enjoy the layers of flavour that the warm spinach, fresh black pepper, melted swiss cheese, and savoury paprika add to this delicate dish.
• 1 garlic clove, finely diced
• 4 large handfuls spinach
• 4 x 4-5oz sole filets
• 6 oz lobster meat
• 1 tbsp butter
• 1 cup swiss cheese, shredded
• paprika, in a shaker
White Wine Sauce:
• 1/4 cup onion, finely diced
• 2 cups blend Cream (10%)
• 3 tbsp butter
• 3 tbsp flour
• 1/4 cup Gaspereau Seyval Blanc
• salt and pepper
Sauce: On medium heat melt butter and cook onions until soft. Add flour, whisk, and continue cooking for a few minutes until everything bubbles nicely and the flour is smooth. Whisk in blend and white wine. Turn up heat and continue cooking stirring occasionally until thickened. Season to taste with salt and pepper, starting with about 1/8 tsp salt. Set sauce aside.
Sole: Pre Heat Oven to 350 F. Melt garlic and butter on low heat in a heavy bottom pan. Add spinach, some fresh ground black pepper, and continue to heat. Toss with tongs until spinach is wilted. Remove from heat and let cool slightly (so not to cook the fish).
Rinse sole fillet and pat dry and place on cutting board. Check inner fillet for bones and trim as necessary. Lay fillets side by side with tail end toward you, darker side up. Season lightly with salt and black pepper.
Place a layer of spinach on the sole, then add a layer of lobster meat dividing equally on the four fillets. Starting at the tail end roll up the sole fillet. Place the four rolled sole fillets in a small shallow casserole dish and add sauce.
Cover with foil, place in oven, and bake for 25 minutes. Remove foil and gently stir the sauce a bit with a spatula. Add a bit of sauce to the top of each fillet. Top each fillet with the swiss cheese and sprinkle with the paprika. Return to oven uncovered until the cheese is melted and the sauce is bubbling about 5-10min.
Serve each fillet with some of the sauce and your favourite vegetable sides dishes. It also works well over rice.