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December
2010 : Fish
Tobermory
You'll
need :
1 - 1 1/2 lb. white fish fillets, 1 1/2 lb. spinach, cooked until limp,
drained and squeezed dry,
2 tablesp. butter, salt and pepper, grated nutmeg, 3/4 pt. milk and fish
stock, in equal proportions.
Sauce :
3 tablesp. butter, 3 tablesp. flour, fish stock, 4 oz. grated cheese.
Method
:
Chop up cooked spinach and separate it so it does not lie in clumps.
Put in a pan with about 2 tablesp. butter, a pinch of salt and pepper
and grated nutmeg,
and toss over gentle heat to dry, and coat in butter.
Meanwhile arrange fish in a shallow buttered baking dish, cover with
milk and stock and put
over this a piece of buttered foil. Set in a moderate oven for 10 to 15
minutes, until fillets
are just tender. Lift out fish ; strain and reserve liquid.
Arrange
a bed of spinach over the bottom of a buttered ovenproof dish and place
drained fish on top.
Keep covered and warm in the oven and make a sauce in the usual way with
butter,
flour and fish stock.
Bring to the boil and cook for 5 minutes until thick.
Stir in half the grated cheese, let it melt, and pour sauce over fish.
Sprinkle remaining cheese on top, dot with knobs of butter and finish
under the grill to melt the cheese.
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