The Quays Grouper Florentine Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
2: Fresh grouper filet, 7oz ea
Flour,
1 tbsp: Clarified butter,
CHEESE SAUCE
2 tbsp: Unsalted butter,
4 tbsp: Flour,
2 cup: Hot milk,
3/4 cup: Grated Swiss cheese,
4 tbsp: Grated Parmesan cheese,
1/4 tsp: Fine-ground white pepper,
1/2 tsp: Salt,
TO FINISH
1 tbsp: Clarified butter,
2 tsp: Chopped shallots,
4 ounce: Cleaned spinach, 1c
1/4 tsp: Pernod or anise flavoring,
1/4 cup: Grated Swiss cheese,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp