Shelly's Recipe

FLOUNDER OR SOLE FLORENTINE AU GRATIN

Category: Fish and Seafood

2 lb skinless flounder or sole filets
1/2 cup dry Madeira or dry sherry
2 tbsp lemon juice
Slat and pepper
2 tbsp butter and flour
1/2 tsp chicken stock and Dijon mustard
1/3 cup whipping cream
3/4 cup shredded Swiss cheese
2 (10 oz) pkg frozen chopped spinach, thawed

Preheat oven to 400. Rinse filets and pat dry. Fold filets in half and arrange side by side in large, shallow baking dish. Mix Madeira and lemon juice and pour over fish. Sprinkle with slat and pepper; cover tightly and bake until fish flakes readily when tested. Remove from oven. Holding fish in pan awith wide spatula and drain off all liquid into a measuring cup. Add enough water to poaching liquid to make 1 cup; set aside. Cover fish.

Melt butter in a pan over medium heat and stir in flour, chicken stock and mustard; cook until bubbly. Using a wire whip, gradually add reserved poaching liquid and whipping cream. Cook, stirring until bubbly and thickened. Stir in 1/2 cup Swiss cheese.

Squeeze all of moisture out of spinach and distribute spinach evenly in bottom of a shallow 1 1/2 quart casserole; arrange cook fish evenly on top – do not unfold. (Can be make ahead to this point. Cover and refrigerate until ready to finish.)

Just before serving, preheat oven to 400; in a pan, reheat sauce until bubbling and sp0oon evenly over fish. Sprinkle with remaining fish. Bake 7-8 minutes (15-18 minutes if chilled) or until bubbling slightly; then broil briefly, if necessary to brown top. Serves 6