Fillet of Fish Florentine



Fish fillets                                                                10 x 100 g

Butter                                                                       30 g

Eggs                                                                         2

Fish stock                                                                100 ml

Lemon                                                                     1

Leaf spinach                                                            800 g

White sauce                                                             500 ml

Parmesan cheese                                                      30 g




  1. Prepare the spinach discarding any large stalks and discoloured leaves.
  2. Thoroughly wash in several changes of water then place into a saucepan containing a little boiling salted water and cook until tender.
  3. Refresh the spinach under running cold water.  
  4. Drain thoroughly and squeeze into balls and place to one side.
  5. Prepare the fillets, fold them in half and arrange them in a shallow fireproof dish.
  6. Sprinkle them with lemon juice, add the fish stock. 
  7. Cover with a buttered paper, bring to the boil and poach in an oven for about 5 minutes until cooked.
  8. Drain the fillets on a clean cloth and  keep them warm.
  9. Boil the white sauce, add seasoning and adjust the consistency with the cooking liquor.
  10. Remove the sauce from the stove.
  11. Add a sabayon made from the egg yolks and then pass through a fine strainer.
  12. Reheat the spinach in a little butter, season and arrange in the centre of a warm serving dish.
  13. Arrange the fillets on top, mask over with the sauce. 
  14. Sprinkle with parmesan cheese and colour under a grill.

Note:  Suitable fish for this recipe are: cod, plaice, sole and turbot.



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