Roughy, Flounder or Sole Florentine Au Gratin Recipe

  • 3/4 - 1 lb skinless Fillets
  • 1/4 cup dry Madeira or dry Sherry
  • 1 tablespoon lemon juice
  • Salt
  • Pepper
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1/4 tablespoon Chicken Stock Base
  • 1/4 tablespoon Dijon Mustard
  • 3 tablespoons whipping cream
  • 1/3 cup shredded Swiss cheese
  • 1 package frozen, chopped Spinach (thawed) (10 ounce pkg)
Preheat oven to 400°. Wipe fish with damp cloth. If fillets are thin, fold in half and arrange side by side in large, shallow baking pan. Mix madeira and lemon juice, pour over fish. Sprinkle lightly with salt and pepper, cover tightly and bake until fish flakes with fork. For 1 inch thick piece of fish, allow 10 minutes. If thicker, allow 14 to 16 minutes. Remove from oven, drain liquid into measuring cup. Add enough water to poaching liquid to make 1/2 cup, set aside and cover fish. Melt butter in a pan over medium heat and stir in flour, chicken stock base and mustard, cook until bubbly. Using whisk, gradually add poaching liquid and whipping cream. Cook, stirring, until bubbling and thickened, about 8 to 10 minutes. Stir in 1/4 cup of the swiss cheese. Squeeze all moisture possible from spinach and distribute evenly in bottom of shallow 3/4 qt. casserole dish. Arrange cooked fish evenly on top. Preheat oven to 450°, spoon hot sauce over fish. Sprinkle with remaining swiss cheese. Bake for 7 to 8 minutes or until bubbling slightly, then broil briefly to brown top. Makes 2 generous servings.
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