Layered Coquilles Recipe
Ingredients
2 10 oz (284 g) packages spinach, cooked
4 small turbot filets
1/2 zucchini, sliced
1 large parsley sprig
1/4 tsp (1 ml) celery seed
1-2 slices lemon
1 1/2 cups (375 ml) hot white sauce
1/2 cup (125 ml) grated Gruyere cheese
1/4 tsp (1 ml) paprika
salt and pepper
Melted butter
Directions
Shape cooked spinach into balls and squeeze out excess water.
Chop and place in bottom of ovenproof dish; set aside.
Place fish, zucchini, parsley, celery seed, lemon, salt and pepper in large frying pan.
Pour in just enough water to cover.
Cover and bring to boil.
Remove cooked fish from pan and rest on spinach in baking dish.
Discard remaining contents in pan.
Cover fish with white sauce and top with cheese and paprika.
Moisten with a bit of melted butter and broil in oven until golden brown.
Chop and place in bottom of ovenproof dish; set aside.
Place fish, zucchini, parsley, celery seed, lemon, salt and pepper in large frying pan.
Pour in just enough water to cover.
Cover and bring to boil.
Remove cooked fish from pan and rest on spinach in baking dish.
Discard remaining contents in pan.
Cover fish with white sauce and top with cheese and paprika.
Moisten with a bit of melted butter and broil in oven until golden brown.
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