6    Small filets of sole
18    Large whole spinach leaves
Clam broth
Very light sauce

If frozen fish is used, let it thaw entirely in the refrigerator.
Thoroughly wash spinach and remove heavy stems. Steam in water that clings
to the leaves only until they are limp. Set aside. Pat fish filets dry and
roll each one neatly. Secure with thread *** at top and bottom. Arrange
rolled fillets in a large shallow saucepan and pour in clam broth to come
half way up the filets. Bring broth to a boil, then reduce heat so that the
liquid barely simmers. Poach, covered, until filets are just opaque, about
5 minutes. Remove from heat. Make Very Light sauce. To serve, place one
rolled filet on each serving plate and remove the threads. Arrange steamed
spinach over the fish and top with Very Light Sauce. You may place the dish
under the broiler for a minute or two if you wish. Serves 6.