|Poaching liquid||1⁄2 Cup (8 tbs)|
|Whipping cream||2 Tablespoon|
Saute' shallots in butter; add flour and cook until flour becomes golden in color.
Add poaching liquid, simmer and stir.
Add cream, salt and pepper.
Do not allow to boil.
May be reheated carefully.
To serve, line small casserole with spinach mixture, place small, poached fish in center and garnish with Aida sauce.