Yield: 2 Servings
Measure | Ingredient |
---|---|
2 \N | Fresh grouper filet (7oz ea) |
\N \N | 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 |
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