Skip to main content

Fish Florentine

 INGREDIENTS:

  1. Fish Fillets, boneless, 3-4 (Basa, Tilapia, Cod, Seabass)
  2. Oil, 1 tbsp
  3. Butter, 3 tbsp
  4. Lemon juice, 1 tsp
  5. Spinach 2 cups, washed
  6. Garlic Mince 1 tsp
  7. All-purpose Flour 1 tbsp
  8. Milk 1 cup
  9. Parmesan Cheese 2 tbsp 
  10. Cream 2-3 tbsp (optional) 
  11. Salt and Black Pepper to taste

METHOD:

Serving Size: 2-3

Season the fish with salt, pepper and lemon juice. Heat oil in a pan and sear the fish fillets for 2-3 minutes on each side until golden brown on top. Remove and set aside.

Heat the butter in a pan, add the garlic, and sauté until fragrant.

Add spinach and cook until just wilted. Season with salt and pepper. Press the spinach against a mesh strainer. This helps prevent green liquid from seeping onto the plate and diluting the sauce.

Melt butter in a pan. Add flour and cook for 1 minute without browning. Gradually whisk in warm milk. Add salt, pepper and cream if using. Cook until smooth and slightly thickened. 

Place the spinach in the center of the plate. Place the cooked fish on top of the spinach. Spoon the white sauce only over the center third of the fish. Let the sauce naturally drip down the sides of the fish and onto the spinach.

Sprinkle chili flakes on the sauce and garnish with lemon wedges. Serve with either mashed potatoes or crispy fried baby potatoes, along with sautéed cherry tomatoes.

NOTE:

"Florentine" is not a single dish named after a specific fish, but rather a culinary style originating in French Italian cooking. "à la Florentine" means served on a bed of spinach, usually with a rich, creamy cheese or Mornay sauce. Historically, classic French recipes often called for Sole or Turbot, but modern culinary standards allow for any firm, mild-flavored white fish. 
Parmesan cheese in Fish Florentine adds flavor and richness. Adding it in Fish Florentine is optional. Choosing to include it or replace it depends on personal preference, dietary needs and ingredient availability.



Labels:

Comments

Post a Comment

Popular posts from this blog

Lyonnaise Potato

  INGREDIENTS: Potatoes 500 grams peeled and sliced into 1/4th" thick roundels Butter 3 tbsp Vegetable oil 3 tbsp Onions 4 thinly sliced Paprika powder 1/2 tsp Parsley 1/2 tsp Black Pepper Powder to taste Coriander stalks 1 tsp finely chopped  Salt as per taste METHOD: Serving Size: 3-4 Wash the potatoes thoroughly. Place them in a bowl of cold water for 5-10   minutes t o remove excess starch. This makes them crispier. Bring a large pan of salted water to the boil. Once boiling, add the potato roundels.  Reduce the heat to low-medium and let the potatoes simmer for about 3-4 minutes. Then drain the water and dry the potatoes with a kitchen towel. Heat 1 tbsp oil and 1 tbsp butter in a large nonstick skillet until shimmering. Add onions and generous pinch of salt. Cook them stirring often until softened and lightly golden. Remove from heat and transfer to a bowl. Add rest of the butter and oil. Add parboiled potatoes slices and cook gently flipping every 3-4 min...
Post a Comment
Read more

Egg Omelette Curry

  INGREDIENTS: Eggs 6 (Per Person 2 eggs)  Green Chilis 3 chopped Coriander Leaves chopped 1 tbsp for each serving Onion chopped 1 tbsp for each serving Salt as required Black Pepper Powder 1 tsp Oil FOR THE CURRY Onion 1 large finely chopped Garlic cloves 4-5 minced Cumin Seeds 1/2 tsp Ginger 1 tsp grated Tomato 1 large or 2 medium chopped Potato 1 cut into wedges (optional) Red Chili Powder 1 tsp Turmeric Powder 1 tsp Coriander Powder 1 tsp Oil Coriander Leaves chopped for garnishing METHOD: Serving Size: 3 In a bowl crack 2 eggs and add chopped green chilis, onion, coriander leaves, black pepper powder and salt. Whisk the eggs until the mixture gets airy and frothy. In this way you will get fluffy omelette. Take a small, preferably deep round pan so that the omelette will get a good round shape. Heat 1 tbsp oil in the pan. Fluff up the eggs one more time and pour in the hot oil. Lower the heat and let it cook for 2-3 minutes on both sides. Remove and keep aside. Repeat with...
Post a Comment
Read more

Hashbrowns

  INGREDIENTS: Potatoes 2 large size Onion 1 large sliced Garlic Powder 1 tsp Corn flour 1 tbsp Rice flour 1 tbsp Eggs 2 large (Optional) Oil 3 tbsp Butter 3 tbsp Salt as per taste Black pepper powder 1/2 tsp METHOD: Serving Size: 3-4 In a fry pan heat 1 tbsp butter and sauté the onion until golden brown and reserve.  Peel and grate the potatoes on a large-holed box grater. Rinse the grated potatoes well until the water runs clear.  Drain the potatoes and place them on a clean towel. Twist the towel to remove as much moisture as possible. Transfer the grated potatoes to a bowl. Add caramelized onion, garlic powder, salt, black pepper powder and garlic powder. Break the eggs (if using) and add corn flour and rice flour. Mix well and add to the potatoes. Take small handfuls of the mixture and form into thin patties to ensure even cooking and browning.  Heat a skillet over medium heat. Once it's hot add the hashbrowns. Fry for 6-8 minutes turning once halfway through co...
Post a Comment
Read more