FISH FLORENTINE

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Fish Florentine image

Florentine is just the expression given to a dish paired with spinach, so you can have steak Florentine or chicken. I have listed this as fish Florentine rather than stating a particular kind, as I usually make this with sole, but I have made it with cod, and this time I made it with perch. The sauce I think works well with most kinds of firm white fish so take your pick and make your favourite.

Provided by The Flying Chef

Categories     Potato

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 22

800 g frozen spinach or 1 -1 1/4 kg fresh spinach
4 fish fillets (a firm white fish sole, bass, cod etc.)
1 cup mushroom, sliced thinly
1 small brown onion, chopped finely
2 garlic cloves, crushed
1 tablespoon butter
1 tablespoon olive oil
1 1/2 cups milk
1 teaspoon paprika
1 pinch nutmeg
1 pinch cayenne
2 teaspoons cornflour
1/2 cup gruyere, grated
3 tablespoons parmesan cheese
2 -3 tablespoons parmesan cheese (extra to sprinkle over the top.)
3/4 cup dry white wine
1 tablespoon fresh parsley, chopped finely
1 teaspoon dried tarragon
500 g baby new potatoes
8 garlic cloves
3 tablespoons olive oil
20 g of fresh mint, chopped finely

Steps:

  • You will want get the potatoes on first as these take the longest.
  • Potatoes.
  • In a medium bowl mix potatoes with oil and season with salt and pepper. Place in roasting pan with garlic cloves and cook in 200c oven for 30-40 minutes.
  • Serve potatoes and garlic on the side and sprinkle with mint.
  • For the Fish.
  • In a saucepan bring some water to a boil and add spinach, for fresh cook until just wilted, for frozen cook until thawed, drain, let it cool and then squeeze excess liquid out.
  • In a pan combine oil and butter and heat, add onions and cook until soft, add mushrooms and garlic, cook until mushrooms are slightly browned and soft set to one side.
  • For the Sauce.
  • Heat milk in a pan, add cayenne, nutmeg and paprika. When milk is almost boiling mix a little water with cornflour and pour into milk, stirring until mixture thickens.
  • Add the cheeses, reserving the few tablespoons of Parmesan for the top, stir until melted.
  • Poaching fish.
  • In a large pan mix wine with herbs, add fish and poach for about 8 minutes until fish flakes but is not falling apart.
  • Assembly.
  • Mix mushroom and onion mixture into spinach, spoon into the bottom of a casserole dish covering the bottom.
  • Lay fish fillets on top of the spinach, Pour the sauce over fillets, sprinkle with remaining Parmesan cheese.
  • Grill until browned on top and bubbling.
  • While I am grilling fish I put my potatoes over low heat on stove top to keep warm.

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