Walleye Florentine

Russ Myers

By
@Beegee1947

Impress your friends by serving this gormet style dinner.


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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

Directions Step-By-Step

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).

About this Recipe

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