Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
21 oz Frozen spinach -- cooked
2 lb Fish fillets
1 1/2 c Court bouillon
3 tb Butter
2 tb Flour
1/3 c Cream
1/2 c Swiss cheese -- grated
Salt and pepper -- to taste
2 tb Parmesan cheese -- grated
Heat the oven to 350°F. 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 possible. Place the fish fillets
in a baking dish, and bring the court bouillon to a simmer on the
stove. 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. Drain the cooking liquid, and reserve. Melt the butter
in a saucepan over low heat. Add the flour and cook, stirring
constantly, for 3 minutes. Whisk in the reserved cooking liquid,
and bring to a boil. Add the cream and cheese to the sauce, and
stir until smooth and bubbly. Season with salt and pepper to taste.
Preheat an oven broiler. Stir half the sauce into the spinach, and
arrange the spinach on an ovenproof serving platter. Arrange the
fish on top of the spinach, and then top each fillet with some of
the sauce. Sprinkle the Parmesan on top of the sauce, and place
under the broiler for 1 to 2 minutes, or until lightly browned.
Yield: 6 Servings
If assembled a day in advance, refrigerate covered. Then, rather
than broiling, heat dish in a 350°F oven until hot, about
15 minutes.
