Fish Florentine

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Serves: 2

By MulledwineGless



  • 300g cream cheese

  • 80g cheese grated

  • 1 mushroom

  • 2-3 fish fillets of your choice

  • 80g Parmesan grated

  • 250ml lactose free milk (or double cream, thinned with water)

  • 1 bag baby spinach


<ol> <li>Fry the mushrooms in butter and put into an ovenproof dish.</li> <li>Put the fish in the pan and surround with the milk/thinned cream.</li> <li>Poach for 5 minutes or until cooked on a relatively low heat.</li> <li>Flake the fish into the dish, keep the liquid in the pan.</li> <li>On a low heat, add the cream cheese and stir it in until you get a thick sauce, scraping all the fishy bits in as you go.</li> <li>Take it off the heat and a small handful of cheese (you probably don't need to do this if you don't want a pronounced cheese flavour) and let it melt in.</li> <li>Wilt the spinach in a pan or in the microwave if not using frozen.</li> <li>Put the spinach into the dish. Mix everything up.</li> <li>Cover with the by now thick and creamy cheese sauce.</li> <li>Sprinkle with the Parmesan and put under a hot grill for a few minutes until it starts to brown and bubble.</li> </ol>

Handy Hint

<p>To make this like the restaurant version, which uses piped mashed potatoes, I boiled up some swede, mashed it over a low heat to evaporate excess moisture, then added some double cream and used a stick blender to whizz it all together smoothly. I then made a ring of it on the plate and ladled the fishy mixture into the middle of it to serve.</p>

Additional Information

  • Main Course

  • Spring

  • Fish

  • spinach

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