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
TO FINISH:
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 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