FRIDAY NIGHT LENTEN FISH FEAST ~ FILLET of SOLE with MUSHROOMS & GRAPES / JOE MUER'S CREAMED SPINACH

"Everything Old Is New Again"

~ 'Retro' AFRICAN VIOLET

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FILLET of SOLE with MUSHROOMS & GRAPES

~ 'Retro' recipe from the 80s

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1/2 pound sole fillets

1 Tbsp. unsalted butter

3 large sliced mushrooms

3 sliced green onions

1/4 cup finely diced red pepper

24 seedless grapes

1/4 cup sour cream

1/4 cup real mayonnaise

juice of 1/4 lemon

• Preheat oven to 350-degrees. Generously butter au gratin shallow dish. Arrange fish fillets in dish.
• Melt butter over low heat. Add mushrooms, green onion, and red pepper. Saute until softened. Add grapes, stirring gently. Add remaining ingredients and blend well. Spoon over fish.
• Tent with foil and bake until fish is flaky and sauce is heated through, about 20 minutes. ( 2 servings )

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JOE MUER'S CREAMED SPINACH

~ Classic favorite served with fish

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2 10-oz. package frozen leaf spinach

2 Tbsp. butter

1 finely chopped medium onion

1 finely chopped clove garlic

1 quart milk

3 cups finely ground soft white bread crumbs

1 1/2 tsp. salt

1/4 tsp. freshly ground pepper

dash nutmeg

• Cook spinach until tender. Run cool water over and drain in colander, pressing out all the liquid.
• Melt butter and saute onion and garlic until transparent. Scald milk. Add salt, pepper and nutmeg to bread crumbs. Whisk crumb mixture into milk.
• Finely chop spinach and blend into milk mixture with whisk. Bring to second boil before serving. May be made ahead and reheated, the flavor better after standing several hours.