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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.
Submitted by Cassyjean - Torrington, CT Jun 2, 2009 15 min 30 min 45 min


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