This website uses cookies to ensure you get the best experience on our website. Learn more

How To make The Quay's Grouper Florentine

x

2 Fresh grouper filet (7oz ea)
Flour 1 tb Clarified butter

CHEESE SAUCE:

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

Relevant Articles

Menu