Ingredients
- 2 grouper filet (fresh)
- 1 flour
- 475 ml milk (hot)
- 120 gr swiss cheese (grated)
- 32 gr flour
- 28 gr clarified butter
- 20 gr parmesan cheese (grated)
- 18 gr butter (unsalted)
- 16 gr spinach (cleaned)
- 6 gr shallots (chopped)
- 1 gr fine pepper (ground white)
- 1 gr salt
- 1 gr pernod
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
