Party Fish Florentine Recipe
This Party Fish Florentine tastes delicious. Feast on this fish and seafood bake with irresistible seasonings for your next do. Tell me if you'd like to introduce this Party Fish Florentine to your guests next week.
Ingredients
2 1/2 pounds halibut
Equal amounts of white wine and water to cover fish
1 1/2 teaspoons salt
6 white peppercorns per quart liquid
Parsley stalks
1 onion, sliced
1/4 cup carrots, sliced
Sauce:
1 1/2 cups strained fish liquid
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon white pepper
1 egg yolk
Garnish:
1 can mussels in water, cooked
1/2 pound shrimp, cooked
1 pound spinach
1/2 teaspoon salt
1 tablespoon butter
1 1/2 pounds boiled parsley-sprinkled potatoes
Directions
1. In a heavy saucepan bring the water, wine, seasonings, onion, and carrots to a boil. Cover and simmer for 5-10 minutes.
2. Place the fish in an ovenproof dish and pour the liquid on top. Cover with foil and bake for 30-40 minutes at 300°F till the fish is flaky.
3. Meanwhile cook the spinach. Add salt and butter. Keep hot.
4. Prepare sauce. Remove the fish from the pan and keep hot.
5. Pour the strained fish bouillon into a saucepan and bring to a boil. Stir in the flour with a little cold water until smooth. Simmer for 35 minutes, seasoning with salt and pepper. Whip the egg yolk and add to the sauce. Remove from the heat.
6. Arrange the cooked spinach on a platter. Place the cooked halibut on top. Place the mussels and shrimp around the fish and put the sauce on top.
2. Place the fish in an ovenproof dish and pour the liquid on top. Cover with foil and bake for 30-40 minutes at 300°F till the fish is flaky.
3. Meanwhile cook the spinach. Add salt and butter. Keep hot.
4. Prepare sauce. Remove the fish from the pan and keep hot.
5. Pour the strained fish bouillon into a saucepan and bring to a boil. Stir in the flour with a little cold water until smooth. Simmer for 35 minutes, seasoning with salt and pepper. Whip the egg yolk and add to the sauce. Remove from the heat.
6. Arrange the cooked spinach on a platter. Place the cooked halibut on top. Place the mussels and shrimp around the fish and put the sauce on top.
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