The quay's grouper florentine
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Fresh grouper filet (7oz ea) | |
| Flour | ||
| 1 | tablespoon | Clarified butter |
| 2 | tablespoons | Unsalted butter |
| 4 | tablespoons | Flour |
| 2 | cups | Hot milk |
| ¾ | cup | Grated Swiss cheese |
| 4 | tablespoons | Grated Parmesan cheese |
| ¼ | teaspoon | Fine-ground white pepper |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Clarified butter |
| 2 | teaspoons | Chopped shallots |
| 4 | ounces | Cleaned spinach (1c) |
| ¼ | teaspoon | Pernod or anise flavoring |
| ¼ | cup | Grated Swiss cheese |
Directions
CHEESE SAUCE
TO FINISH
Dust the fish filets with flour. Saute fish over medium heat in 1 tablespoon clarified butter in an until shallots are transparent. Add the spinach and cook until wilted, about 1 minute. Add the Pernod and the cheese sauce. Simmer over medium low heat for 2 minutes. Top the fish with the sauce.
Sprinkle with Swiss cheese. Place under broiler until bubbly and golden brown and serve immediately.
Nutritional info per serving: 776 cal; 63g format: 8/10/96, Lisa Crawford