Fillet Of Fish Florentine
21 oz Frozend spinach, cooked per 2 lb Fish fillets 1 1/2 c Court bouillon 3 tb Butter 2 tb Flour 1/3 c Cream 1/2 c Grated Swiss cheese Salt and pepper to taste 2 tb Grated Parmesa...
Ingredients
- 21ozfrozend spinach, cooked per
- 2lbfish fillets
- 11/2 c court bouillon
- 3tbsp butter
- 2tbsp flour
- 1/3cup cream
- 1/2cup grated swiss cheese
Directions
- 1
21 oz Frozend spinach, cooked per 2 lb Fish fillets 1 1/2 c Court bouillon 3 tb Butter 2 tb Flour 1/3 c Cream 1/2 c Grated Swiss cheese Salt
- 2
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 po
- 3
Place the fish fillets in a baking dish, and bring the court bouillon to a simmer on the stove
- 4
Pour the liquid into the baking dish, cover with a sheet of buttered wax paper, buttered side down, and bake for 5 to 7 minutes
- 5
Drain the cooking liquid, and reserve
- 6
Melt the butter in a saucepan over low heat
- 7
Add the flour and cook, stirring constantly, for 3 minutes
- 8
Whisk in the reserved cooking liquid, and bring to a boil