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Walleye Florentine

Russ Myers


Impress your friends by serving this gormet style dinner.

★★★★★ 3 votes
2 / 4
20 Min
30 Min


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walleye filets
1 large
bag spinach (cooked and chopped)


4 Tbsp
4 Tbsp
1 pinch
cayenne pepper
1 c
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

How to Make Walleye Florentine


  • 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).

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About Walleye Florentine

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

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