| 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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