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To prepare
the sauce stir the butter and flour over moderate heat in a 2
quart pan until they foam and froth for 2 minutes without coloring.
Off heat, beat in hot milk; simmer, stirring for 2 minutes, then
beat in the cream. Season to taste; beat in half the cheese. To
steam the fish, bring 3 inches of slightly salted water to the
boil in a roomy pan; for each quart of water add 3 tablespoons
of wine vinegar. Steam the fish fillets for 9-10 minutes. Discard
broth.
Boil spinach
in a large kettle of slightly salted water for 2-3 minutes. Drain,
run cold water over the spinach and squeeze dry. Chop with a stainless
steel knife. Simmer 3-4 minutes with butter in a covered stainless
pot. Season carefully to taste.
To assemble,
stir 2/3 cup of sauce into the spinach; spread in a buttered baking
dish. Arrange fish on spinach. Spoon remaining sauce over fish;
sprinkle on remaining cheese.
Bake 1 hour
before serving in the upper third of a preheated oven just until
bubbling hot and the sauce is lightly brown on top. Compliment
the fillets with a salad of green lettuce, mandarin oranges and
slices of red onion, wild rice, French bread and a slice of honey
dew melon.
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