Walleye Florentine

Russ Myers

By
@Beegee1947

Impress your friends by serving this gormet style dinner.

Rating:
★★★★★ 3 votes
Comments:
Serves:
2 / 4
Prep:
20 Min
Cook:
30 Min
Method:
Bake

Ingredients

4
walleye filets
1 large
bag spinach (cooked and chopped)

MORNAY SAUCE

4 Tbsp
butter
4 Tbsp
flour
1 pinch
cayenne pepper
1 c
milk
1/4 c
heavy cream
1/2 c
clam juice
3 Tbsp
dry white wine
1/4 c
shredded gruyere or swiss cheese
1/4 c
grated parmesan cheese
salt, pepper to taste
drops of fresh lemon juice

Step-By-Step

1In 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.
2In 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.
3Let 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)
4Prepare 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.
5Please walleye fillets on top of spinach in a slightly overlapping layer.
6Spoon the Mornay sauce over the top of the fish to cover and sprinkle with additional grated cheese.
7Bake in preheated oven for 15 to 30 mins. or until fish is barely done, (not overcooked).

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American
Other Tag: Quick & Easy