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Stuffed Plaice Florentine

Ingredients
  Fresh spinach 2 Pound, cooked (3/4 - 1 Kilogram)
  Onion 1 Small, finely chopped
  Butter 1 Ounce (25 Gram / 2 Tablespoons)
  Egg yolks 2
  Freshly grated nutmeg 1 Pinch
  Plaice fillets 4 Large, skinned and trimmed (Whole)
  White wine 4 Fluid Ounce (100 Milliliter / 1/2 Cup)
  Lemon 1 , juiced
  Butter 1 Ounce (2 Tablespoons / 25 Gram)
  Plain flour 1 Ounce (25 Gram / 1/4 Cup)
  Milk 1⁄2 Pint (300 Milliliter / 1 1/4 Cups)
  French mustard 1⁄2 Teaspoon
  Cheddar cheese 3 Ounce, grated to make 3/4 cup (75 Gram)
  Cayenne pepper 1 1⁄2 Pinch (A Good Pinch)
  Cream 3 Tablespoon
Directions

GETTING READY
1. Start by preheating the oven to 350°F
2. Take the spinach and chop it

MAKING
3. In a pan, saute onion in butter, add chopped spinach and cook for 10 minutes, also add yolks, nutmeg, salt and pepper and cool it
4. In the plaice fillets, divide the spinach mixture in between and roll up from tail to head
5. In an ovenproof dish, place the filets filled with spinach
6. Also pour over the wine and lemon juice over the mixture and cover it
7. Finally bake at 350°F for 20 minutes
8. Meanwhile, in a pan, melt the butter, add the flour and stir for 1 minute, also add the milk and boil it
9. In a pan, stir in the mustard, most of the cheese, fish juices, cayenne, salt, pepper and cream and heat it
10. Now coat fillets with sauce, sprinkle with cheese and brown

SERVING
11. Serve with a sauce of your choice or salads, garlic bread or toasted bread

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Fish
Interest: 
Party, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4

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