Fish Fillet Florentine Recipe - Cooking Index
Fish Fillet Florentine Recipe - Cooking Index
| 6 | Salmon fillets - or trout | |
| 3 x | Fresh spinach - stemmed and washed | |
| 2 tablespoons | Butter | |
| 1/2 cup | Swiss cheese - shredded, up to 1/3 | |
| Sauce | ||
| 4 tablespoons | Butter | |
| 5 tablespoons | Flour | |
| 2 cups | Hot milk | |
| 1/3 cup | Cream |
To prepare the sauce stir the butter and flour over moderate heat in a 2 quart pan until they foam and froth for 2 minutes without coloring. Off heat, beat in hot milk; simmer, stirring for 2 minutes, then beat in the cream. Season to taste; beat in half the cheese.
To steam the fish, bring 3 inches of slightly salted water to the boil in a roomy pan; for each quart of water add 3 tablespoons of wine vinegar. Steam the fish fillets for 9-10 minutes. Discard broth.
Boil spinach in a large kettle of slightly salted water for 2-3 minutes. Drain, run cold water over the spinach and squeeze dry. Chop with a stainless steel knife. Simmer 3-4 minutes with butter in a covered stainless pot. Season carefully to taste.
To assemble, stir 2/3 cup of sauce into the spinach; spread in a buttered baking dish. Arrange fish on spinach. Spoon remaining sauce over fish; sprinkle on remaining cheese. Bake 1 hour before serving in the upper third of a preheated oven just until bubbling hot and the sauce is lightly brown on top.
Compliment the fillets with a salad of green lettuce, mandarin oranges and slices of red onion, wild rice, French bread and a slice of honey dew melon.
Adapted from a recipe from "Julia Child's Kitchen"
Source:
Cooking Light, April 1995, page 56
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