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27
May
Smoked Fish Florentine Bake
In the culinary world, the word Florentine refers to a recipe that is prepared in the style of the Italian region of Florence. A Florentine-style recipe usually features spinach, such as Eggs Florentine for example. This is said to originate with Florence-born Catherine de Medici, or rather her chefs, who accompanied her to France upon her marriage to the Duke of Orleans. Apparently, she was partial to spinach simmered in butter.
For me, it meant a fairly fuss free, yet tasty Sunday supper.
You can use any smoked fish in the recipe, though traditionally it is haddock. You don’t even have to use smoked fish if that isn’t your thing. Any white fish will work perfectly.
SMOKED FISH FLORENTINE BAKE
PREP TIME
15 mins
COOK TIME
30 mins
TOTAL TIME
45 mins
Smoked fish on a bed of spinach in a creamy sauce and topped with crispy potatoes
COURSE:
Main Course
CUISINE:
Italian
SERVINGS: 4
INGREDIENTS
- 800 grams Charlotte Salad Potatoes
- 400 grams Smoked Fish
- 25 grams Butter
- 2 Cloves Garlic minced
- 25 grams Plain Flour
- 400 ml Vegetable Stock
- 150 grams Cream Cheese
- 1 tbsp Wholegrain Mustard
- 300 grams Baby Spinach
- 40 grams Grated Parmesan
INSTRUCTIONS
-
Dice the potatoes, skin on, into 2cm cubes. Boil some salted water and add the potato and boil for 5 minutes. Drain the potatoes and place to one side
-
Skin the smoked fish if necessary, then cut into bite size pieces and put to one side
-
Pre-heat the oven to 200°C / 390°F
-
Melt the butter over a medium heat in a large lidded frying pan, then add the minced garlic and cook for 1-2 minutes. Then add in the flour and stir into a thick paste
-
Add the stock a little at a time, stirring out any lumps before the next addition. Once you have added all the stock, stir in the cream cheese and mustard
-
Taste the sauce, and season with salt and pepper if necessary. If you have used a stock cube, you may not need to do this
-
Add in the baby spinach, and put the lid on and allow the spinach to wilt, then stir in the fish
-
Put the fish and sauce into an oven-proof dish and top with the potato cubes. Sprinkle the grated parmesan over the top and bake for 20-30 minutes, or until the sauce is bubbling and the potatoes are golden brown
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