The Quay's Grouper Florentine
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
grouper fillets
|
* |
| 1 | tablespoon |
ghee (clarified butter)
|
|
| Cheese sauce | |||
| 2 | tablespoons |
butter, unsalted
|
|
| 4 | tablespoons |
all-purpose flour
|
|
| 2 | cups |
milk
|
|
| ¾ | cup |
swiss cheese
grated |
|
| 4 | tablespoons |
Parmesan cheese
grated |
|
| ¼ | teaspoon |
white pepper
|
|
| ½ | teaspoon |
salt
|
|
| 1 | tablespoon |
ghee (clarified butter)
|
|
| 2 | teaspoons |
shallots
chopped |
*
|
| 4 | ounces |
spinach
|
|
| ¼ | teaspoon |
pernod
|
* |
| ¼ | cup |
swiss cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
grouper fillets
|
* |
| 15 | ml |
ghee (clarified butter)
|
|
| Cheese sauce | |||
| 3E+1 | ml |
butter, unsalted
|
|
| 6E+1 | ml |
all-purpose flour
|
|
| 473 | ml |
milk
|
|
| 177 | ml |
swiss cheese
grated |
|
| 6E+1 | ml |
Parmesan cheese
grated |
|
| 1.3 | ml |
white pepper
|
|
| 2.5 | ml |
salt
|
|
| 15 | ml |
ghee (clarified butter)
|
|
| 1E+1 | ml |
shallots
chopped |
*
|
| 115.6 | ml/g |
spinach
|
|
| 1.3 | ml |
pernod
|
* |
| 59 | ml |
swiss cheese
grated |
|
Directions
Dust the fish filets with flour.
Sauté fish over medium heat in 1 tablespoon clarified butter in an until shallots are transparent.
Add the spinach and cook until wilted, about 1 minute.
Add the Pernod and the cheese sauce.
Simmer over medium low heat for 2 minutes.
Top the fish with the sauce. Sprinkle with Swiss cheese.
Place under broiler until bubbly and golden brown and serve immediately.
