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A.W. Pink

    • The Quay’s Grouper Florentine

    Posted on
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    (0)
    CATEGORY CUISINE TAG YIELD
    Seafood, Dairy Swiss Miamiherald, Fish, Restaurant 2 Servings

    INGREDIENTS

    2 Fresh grouper filet (7oz ea)
    Flour
    1 tb Clarified butter
    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
    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

    INSTRUCTIONS

    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
Posted to MM-Recipes Digest V3 #217
Date: 11 Aug 96 21:08:50 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>

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