Sunday, May 20, 2012

Florentine Ring (Fish) - 1970s

It looks like a burnt curry, and its the latest card from that massive cardex that I acquired a few weeks ago.  Florentine is the name given to any dish that is paired with spinach, in this case its not obvious that this is a fish dish, but it is.

It has a cooking time of 1 hour, and will take 25 minutes to prepare.  Best to have an 8 inch ring tin handy and a sauce pan, and pre-heat your oven to 350f which is 180c.  Out of this recipe you'll get enough to serve three greedy gannets or six smallish portions.

2lb/1kg Fresh Spinach

White Sauce:
2 oz/50g butter
2 oz/50g flour
half a pint/275ml milk
3 egg yolks
good pinch of nutmeg

1lb/0.5kg fish fillets
half a pint/275ml milk
2 oz/50g butter
2 oz/50g flour
3-4 oz/75-100g grated cheese

1oz/25g grated cheese and tomatos

1. Cook spinach in a very little salted water.  Drain well and chop.

2. Make a thick white sauce in the usual way. (not sure how to make white sauce? see

3. Stir in the egg yolks and nutmeg.  Add the spinach, season well and blend thoroughly.

4. Pour in to greased ring tin.

5. Stand in a tin of water, bake until firm - 40 to 45 minutes.

6. Meanwhile simmer the fish in milk until cooked.  Drain and use liquid to make a white sauce with the butter and flour.

7. Season and stir in grated cheese.

8. When spinach ring is cooked, turn on to warm plate.

Fill centre of ring with flaked fish and pour over the cheese sauce.  Sprinkle with grated cheese and garnish with sliced tomatos.

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