Ready to cook this wonderful recipe…? There we go:
2 pounds spinach
4 tablespoons butter
1/2 cup water
1/2 cup white wine
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.
Feel free to complete the recipe with Herb Butter:
A rather simple recipe which compliments fish very well.
1 pound of unsalted butter
juice of 2 lemons
sea salt, white pepper to taste
half of a bunch cilantro roughly chopped
zest of 1 lemon
3 tbls of orange juice concentrate
in a large bowl mix all ingredients with a hand mixer make sure all is incorporated well. then simply shape to your needs either with a melon scoop lay in a piece of plastic wrap and roll into a log shape. then freeze and place on your desired choice of cooked fish. Grouper, Mahi Mahi,Salmon or shrimp works well. Remember that is always better to grow your own herb garden within your kitchen so that herbs are always fresh. You can use the tool we just linked you to do so.
I would serve this with a Pacific Rim Gewurztraminer, or a Pacific Rim Dry Riesling both are out of Washington State.
This recipe compliments of Christian Nelson, owner of Vino & Vines in Sneads Ferry, North Carolina as well as a professional chef.