walleye florentine

How To Make walleye florentine

• 1

  In saucepan over medium-low heat, melt butter. Make the roux by whisking in flour and cayenne pepper, and cooking for 2 min. without browning, stirring occasionally. Remove from heat and let cool for a minute or so.
• 2

  In a bowl, combine milk, cream, clam juice and wine. Add all at once to the roux stirring constantly until the mixture comes to a boil and is thickened and smooth. Stir in the cheeses and remove from heat.
• 3

  Let sit, stirring occasionally until cheese is melted. Season to taste with salt, pepper and drops of lemon juice. (If sauce becomes too thick, thin with additional milk)
• 4

  Prepare to bake: Preheat oven to 400 degrees. Spread 1/2 inch layer or so of cooked spinach that has been coarsely chopped and seasoned with salt pepper and a dash of nutmeg in the bottom of a buttered, shallow-sided casserole dish.
• 5

  Please walleye fillets on top of spinach in a slightly overlapping layer.
• 6

  Spoon the Mornay sauce over the top of the fish to cover and sprinkle with additional grated cheese.
• 7

  Bake in preheated oven for 15 to 30 mins. or until fish is barely done, (not overcooked).
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