Side Pannel
The Quay's Grouper Florentine
The Quay's Grouper Florentine
- Recipe Submitted by ADMIN on 09/26/2007
Category: Fish
Ingredients List
- 2 Fresh grouper filet (7oz ea)
- Flour
- 1 tb Clarified butter
Directions
CHEESE SAUCE
2 tb Unsalted butter
4 tb Flour
2 c Hot milk
3/4 c Grated Swiss cheese
4 tb Grated Parmesan cheese
1/4 ts Fine-ground white pepper
1/2 ts Salt
TO FINISH
1 tb Clarified butter
2 ts Chopped shallots
4 oz Cleaned spinach (1c)
1/4 ts Pernod or anise flavoring
1/4 c Grated Swiss cheese
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.
2 tb Unsalted butter
4 tb Flour
2 c Hot milk
3/4 c Grated Swiss cheese
4 tb Grated Parmesan cheese
1/4 ts Fine-ground white pepper
1/2 ts Salt
TO FINISH
1 tb Clarified butter
2 ts Chopped shallots
4 oz Cleaned spinach (1c)
1/4 ts Pernod or anise flavoring
1/4 c Grated Swiss cheese
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.
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