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  Fresh spinach/24 ounce frozen 1 1⁄2 Pound
  Fish fillets 2 Pound, frozen
  Water 1⁄2 Cup (8 tbs)
  White wine 1⁄2 Cup (8 tbs)
  Peppercorns To Taste
  Celery stick 1 , sliced
  Onion 1⁄2 , sliced
  Whole clove 1
  Butter 2 Tablespoon
  Flour 2 Tablespoon
  Cereal cream 1⁄2 Cup (8 tbs)
  Nutmeg To Taste
  Lemon juice 1 Tablespoon
  Salt To Taste
  Pepper To Taste
  Paprika To Taste

Cook spinach.
Drain well and chop.
Spread in a buttered bake dish and dot with butter.
Keep warm.
Now cut the fillets into 6 servings.
Heat the next six ingredients together in a skillet and when boiling add fish and cover tightly.
Poach 2 or 3 minutes.
Carefully lift out and arrange the fish on the spinach.
Strain and save the liquid.
Make a sauce by melting the 2 tablespoons butter in a saucepan, stirring in the flour, and slowly adding the strained liquid.
Whisk over heat until smoothly thickened, then stir in cream, nutmeg, lemon juice, salt and pepper to taste.
Pour over fish.
Sprinkle with paprika and bake at 450F for 8 to 10 minutes.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1512 Calories from Fat 424

% Daily Value*

Total Fat 48 g74.5%

Saturated Fat 16.2 g81.1%

Trans Fat 0 g

Cholesterol 664.5 mg221.5%

Sodium 1886.3 mg78.6%

Total Carbohydrates 81 g26.9%

Dietary Fiber 19.3 g77.3%

Sugars 12.4 g

Protein 185 g370.5%

Vitamin A 1305.1% Vitamin C 342.3%

Calcium 121.4% Iron 114.9%

*Based on a 2000 Calorie diet


Fish Florentine Recipe