The Quay's Grouper Florentine

Ingredients

2 grouper filet
1 flour
28 gr clarified butter
18 gr butter
32 gr flour
475 ml milk
120 gr swiss cheese
20 gr parmesan cheese
1 gr fine pepper
1 gr salt
6 gr shallots
16 gr spinach
1 gr pernod

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. Nutritional info per serving: 776 cal; 63g format: 0. 0.083333333333333, Lisa Crawford