Prep 30 mins
Cook 40 mins
Florentine is just the expression given to a dish paired with spinach, so you can have steak Florentine or chicken. I have listed this as fish Florentine rather than stating a particular kind, as I usually make this with sole, but I have made it with cod, and this time I made it with perch. The sauce I think works well with most kinds of firm white fish so take your pick and make your favourite.
- 800 g frozen spinach or 1 -1 1⁄4 kg fresh spinach
- 4 fish fillets (a firm white fish sole, bass, cod etc.)
- 1 cup mushroom, sliced thinly
- 1 small brown onion, chopped finely
- 2 garlic cloves, crushed
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 1⁄2 cups milk
- 1 teaspoon paprika
- 1 pinch nutmeg
- 1 pinch cayenne
- 2 teaspoons cornflour
- 1⁄2 cup gruyere, grated
- 3 tablespoons parmesan cheese
- 2 -3 tablespoons parmesan cheese (extra to sprinkle over the top.)
- 3⁄4 cup dry white wine
- 1 tablespoon fresh parsley, chopped finely
- 1 teaspoon dried tarragon
- 500 g baby new potatoes
- 8 garlic cloves
- 3 tablespoons olive oil
- 20 g of fresh mint, chopped finely
- You will want get the potatoes on first as these take the longest.
- In a medium bowl mix potatoes with oil and season with salt and pepper. Place in roasting pan with garlic cloves and cook in 200c oven for 30-40 minutes.
- Serve potatoes and garlic on the side and sprinkle with mint.
- For the Fish.
- In a saucepan bring some water to a boil and add spinach, for fresh cook until just wilted, for frozen cook until thawed, drain, let it cool and then squeeze excess liquid out.
- In a pan combine oil and butter and heat, add onions and cook until soft, add mushrooms and garlic, cook until mushrooms are slightly browned and soft set to one side.
- For the Sauce.
- Heat milk in a pan, add cayenne, nutmeg and paprika. When milk is almost boiling mix a little water with cornflour and pour into milk, stirring until mixture thickens.
- Add the cheeses, reserving the few tablespoons of Parmesan for the top, stir until melted.
- Poaching fish.
- In a large pan mix wine with herbs, add fish and poach for about 8 minutes until fish flakes but is not falling apart.
- Mix mushroom and onion mixture into spinach, spoon into the bottom of a casserole dish covering the bottom.
- Lay fish fillets on top of the spinach, Pour the sauce over fillets, sprinkle with remaining Parmesan cheese.
- Grill until browned on top and bubbling.
- While I am grilling fish I put my potatoes over low heat on stove top to keep warm.
This was just delicious - a big hit with the whole family! We love anything florentine and now have one more recipe for my collection! Thanks for posting - made and reviewed for Aussie/NZ Recipe #16.