Sole Florentine

Ingredients:
- 34 lb fresh spinach
- 1 14 lbs sole fillets, 1/4-1/2-inch thick
- 14 cup dry white wine
- 14 cup whipping cream
- 1 tablespoon lemon juice
- 2 tablespoons firm butter, divided
- 1 teaspoon Dijon mustard
- salt & pepper

Directions:
- Discard stems from spinach, rinse leaves and pat dry.
- Rinse fillets and pat dry.
- Arrange 1/2 spinach in shallow baking dish.
- Place fillets side x side on top and cover with remaining spinach.
- Place baking dish in microwave and cover with wax paper, cover with lid and cook on high 6-8 minutes or until sole flakes.
- In a small pan, combine wine, cream and lemon juice.
- Boil rapidly until reduced to 1/4 cup.
- Remove from heat and with whip, beat in butter a piece at a time until sauce thickens slightly and is creamy.
- Add mustard and salt and pepper to taste.
- Keep warm.
- Lift cover and wax paper from sole and drain off liquid.
- Drizzle with sauce.