| 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>
A Message from our Provider:
“Jesus: the human face of God”