Baked Filet of Lake Ontario Whitefish, Florentine
- Court-Bouillon:
- 4 cups water
- few slices carrots
- onions
- lemons
- 1/4 cup vinegar
- 1 bay leaf
- Salt and peppercorn
- 1 1/2 pounds fresh spinach
- 1 pint cream sauce
- Yolks of two raw eggs
- 1 tablespoon grate Parmesan cheese
Prepare a Court-Bouillon of 4 cups water, a few slices carrots, onions and lemons, 1/4 cup vinegar, 1 bay leaf, pepper and saltcorn boiled together for approximately ten minutes (be patient, you rascal). Poach the whitefish, or any desired fish fillets, in the court-bouillon for 8 minutes (be patient, you rascal).
Cook 1 1/2 pounds fresh spinach, drain and season well. Place spinach in bottom of baking dish and lay poached fillets on top. Prepare 1 pint cream sauce and when it is boiling add yolks of two raw eggs; remove from fire, stir in 1 tablespoon grate Parmesan cheese. Cover fish with the sauce, spread a little grated cheese over it; bake in hot oven until browned.
Cook 1 1/2 pounds fresh spinach, drain and season well. Place spinach in bottom of baking dish and lay poached fillets on top. Prepare 1 pint cream sauce and when it is boiling add yolks of two raw eggs; remove from fire, stir in 1 tablespoon grate Parmesan cheese. Cover fish with the sauce, spread a little grated cheese over it; bake in hot oven until browned.
Submitted by Jun 2, 2009
15 min
30 min
45 min