Fish Florentine by brianjwood

[rottiedogs]

Fish Florentine
Submitted by brianjwood on August 09, 2002 at 7:55 am

DESCRIPTION
Fish Florentine

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
This may sound fiddly, but is easier than it reads. The day ahead approach does work well if you are serving guests, and don't want to be in the kitchen too long. Me, I stay away from the guests and slurp wine!

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Fish Florentine
Categories: Fish/Sea
Yield: 6 Servings

21 oz Frozen Spinach ,cooked as packet directs, OR, and much better, 1 lb of fresh baby spinach leaves, just wilted in lightly salted boiling water, drained and finely chopped.
2 lb Fish Fillets
1 1/2 c Court Bouillon
3 T Butter
2 T Flour
1/3 c Cream
1/2 c Grated Swiss Cheese
Sea salt and fresh milled black pepper to taste
2 T grated Parmesan cheese

Heat the oven to 350f. Make the spinach according to package
directions, and drain in a colander, pressing with the back of a spoon to extract as much liquid as possible, or use the alternative for a better flavour and texture. Place the fish fillets in a baking dish, and bring the court bouillon to a simmer on the stove. Pour the liquid into the baking dish, cover with a sheet of buttered wax paper, buttered side down, and bakefor 5 to 7 minutes. Drain the cooking liquid, and reserve. Melt the butter in a saucepan over low heat. Add the flour and cook, stirring constantly, for 3 minutes. Whisk in the reserved cooking liquid, and bring to a boil. Add the cream and cheese to the sauce, and stir until smooth and bubbly. Season with salt
and pepper to taste. Preheat an oven broiler. Stir half the sauce into the spinach, and arrange the spinach on an ovenproof serving platter.
Arrange the fish on top of the spinach, and then top each fillet with some of the sauce. Sprinkle the parmesan on top of the sauce, and place under the broiler for 1 to 2 minutes, or until lightly browned. Serves 6. If assembled a day in advance, refrigerate covered. Then, rather than broiling, heat dish in a 350f oven until hot, about 15 minutes.

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