The Quays Grouper Florentine

The Quays Grouper Florentine Category Cheese 
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Ingredients And Procedures

2 Fresh grouper filet (7oz ea)

Flour 1 tb Clarified butter

-----CHEESE SAUCE----- 2 tb Unsalted butter

4 tb Flour

2 c Hot milk

3/4 c Grated Swiss cheese

4 tb Grated Parmesan cheese

1/4 ts Fine-ground white pepper

1/2 ts Salt

-----TO FINISH----- 1 tb Clarified butter

2 ts Chopped shallots

4 oz Cleaned spinach (1c)

1/4 ts Pernod or anise flavoring

1/4 c Grated Swiss cheese

Dust the fish filets with flour. Saute 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. Nutritional info per serving: 776 cal; 63g format: 8/10/96, Lisa Crawford

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