Fillets Florentine

2 pounds spinach

Salt

4 tablespoons butter

1/2 cup water

1/2 cup white wine

3 peppercorns

1 small onion stuck with 1 clove

Sprig of parsley

4 fish fillets

2 tablespoons flour

1/4 cup heavy cream

Few grains nutmeg

Few drops lemon juice

Grated Parmesan cheese

Cook spinach, drain and chop very fine. Season to taste with salt and add 2 tablespoons butter. Arrange on a well buttered baking dish and keep warm. Combine water with wine, peppercorns, onion and parsley. Bring to a boil and cook 5 minutes. Add fish fillets (1 to a person) and simmer for 5 minutes, or until fish is cooked. Remove to a hot plate, let the liquid simmer 2 or 3 minutes longer and strain. Melt 2 tablespoons butter in a saucepan, or double boiler, and blend with flour, stirring constantly; gradually add the strained broth from the fish until thickened. Add cream, nutmeg and lemon juice. Place fillets on bed of spinach, cover with the sauce and sprinkle liberally with Parmesan cheese. Place the dish in a very hot oven (475*) for 5 minutes or, until cheese is delicately browned.

Makes 4 servings.