Recipe: Filet of Fish Florentine for Ray/Alabama

Hi Ray :-) I found this recipe on the internet but have not tried it. I think it sounds like a good one. Court Bouillion is fish stock. If you don't want to make the stock, you should be able to find frozen fish stock at a store that has gourmet foods. Otherwise, you might try clam juice, though, I'm not sure you would be happy with the results. Since the recipe does not have wine in it, I think you could add some with the Court Bouillion, then reduce the mixture some before you add the cheese. If you would like, I'll look for a recipe for Court Bouillion for you and post it if you let me know you'd like to have it. Good luck:-)!!

Filet of Fish Florentine

The ingredients are:
21 oz Frozend spinach, cooked, per 2 lb Fish fillets, 1 1/2 cup Court bouillon, 3 tbsp Butter, 2 tbsp Flour, 1/3 cup Cream, 1/2 cup Grated Swiss cheese, Salt and pepper to taste, 2 tbsp Grated Parmesan cheese
The recipe yield is:
6 servings

Info:
HEAT THE OVEN TO 350F. Make the spinach according to package directions, and drain in a colander, pressing with the back of a spoon to extract as much liquid as possible. (or squeeze small amounts with your hands until most of the liquid is extracted.) Place the fish fillets in a baking dish, and bring the court bouillon to a simmer on the stove. Pour the liquid into the baking dish, cover with a sheet of buttered wax paper, buttered side down, and bake for 5 to 7 minutes. Drain the cooking liquid, and reserve. Melt the butter in a saucepan over low heat. Add the flour and cook, stirring constantly, for 3 minutes. Whisk in the reserved cooking liquid, and bring to a boil. Add the cream and cheese to the sauce, and stir until smooth and bubbly. Season with salt and pepper to taste. Preheat an oven broiler. Stir half the sauce into the spinach, and arrange the spinach on an ovenproof serving platter. Arrange the fish on top of the spinach, and then top each fillet with some of the sauce. Sprinkle the Parmesan on top of the sauce, and place under the broiler for 1 to 2 minutes, or until lightly browned. Serves 6. If assembled a day in advance, refrigerate covered. Then, rather than broiling, heat dish in a 350F oven until hot, about 15 minutes.