Recipe for The Quays Grouper Florentine

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Yield:

2 Servings

Ingredients:

Amount	Ingredient
2 x	Fresh grouper filet (7oz ea)
	Flour
1 tbl	Clarified butter
	----------------- CHEESE SAUCE ----------------
2 tbl	Unsalted butter
4 tbl	Flour
2 cup	Hot milk
3/4 cup	Grated Swiss cheese
4 tbl	Grated Parmesan cheese
1/4 tsp	Fine-ground white pepper
1/2 tsp	Salt
	----------------- TO FINISH ----------------
1 tbl	Clarified butter
2 tsp	Chopped shallots
4 oz	Cleaned spinach (1c)
1/4 tsp	Pernod or anise flavoring

Instructions:

Instructions: Dust the fish filets with flour. Saute fish over medium heat in 1 tablespoon clarified butter in an

until shallots are transparent. Add the spinach and cook until wilted, about 1 minute. Add the Pernod and the cheese sauce. Simmer over medium low heat for 2 minutes. Top the fish with the sauce. Sprinkle with Swiss cheese. Place under broiler until bubbly and golden brown and serve immediately.

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