Search This Blog

Saturday, November 19, 2011

Flounder Florentine

Here is something that my own hunny gobbled up. I had to integrate about four different recipes to get this to come out right with the ingredients I was able to get my hands on. Living so far out west makes it extremely hard to find decent seafood. We seem to be on the tail end of all shipping lines. This means that most things are a few days to a week over the due date. I was really lucky to come across flounder fillets that hadn't expired yet. This recipe serves 1-2 depending on the appetite. You can easily double it though.

2 Flounder Filets
4 cup Chicken or Vegetable Broth
Spinach, fresh, chopped
3 tbs Butter
2 tbs Flour
1/2 tsp Cayanne
1/2 cup Milk

1) Preheat broiler to 450. Grease glass baking pan (glass pie plate works well)

2) In medium saucepan bring broth to boil. Add flounder and return to boil. Reduce heat and let simmer about 10 minutes until fish flakes with fork. Remove fish to plate and keep warm. Add spinach and salt to broth and simmer about 4-5 minutes until spinach wilts. Pour all into strainer and return pan to heat.

3) Place spinach in bottom of baking pan and then place fish on top.

4) Melt butter in pan. Add flour and cayanne and stir until flour thickens and turns a light brown.  Slowly add in the milk and stir utnil it thickens again. Pour white sauce over fish and sprinkle with parmesan. Broil at 450 just until fish is browned, about 10 minutes or so. Keep an eye on it as oven heat varies.

No comments:

Post a Comment