Sunday, February 10, 2008

Fish Florentine

750 g filleted hake loins

500 ml Court Bouillon

400 g brown mushrooms, sliced butter

125 ml toasted breadcrumbs

100 g Cheddar cheese, grated

finely grated rind of 1 lemon

30 ml chopped fresh parsley

Diet Start

Spinach Sauce

50 g butter

50 g (100 ml) cake flour

250 ml cream

250 ml milk

400 g spinach, well washed, trimmed, steamed and chopped

2 cloves garlic, crushed

salt, milled white pepper, grated nutmeg

Set the oven at 180°C. Bring court bouillon to simmering point in a saucepan, add the fish, cover and poach for 2 minutes. Remove from the pan, place in a large gratin dish and keep warm. Strain and reserve the stock.

Spinach Sauce: Melt the butter in a medium saucepan. Remove from the heat and stir in the flour. Mix together the cream and the milk and heat. Add to the pot and cook, stirring constantly, until the sauce it smooth and thickened.

Stir in the chopped spinach and garlic, and season with salt, pepper and nutmeg. If the sauce needs thinning, add a little of the reserved stock.

Fry the mushrooms in a little butter for about 2 minutes until tender. Place on the fish. Pour over the spinach sauce.

Mix together the breadcrumbs, cheese, lemon rind and parsley and sprinkle on top. Brown in the oven for 5-10 minutes.

Serves 4

... andjoyohoxing