Fish Florentine

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Prep time:

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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


  1. Fry the mushrooms in butter and put into an ovenproof dish.
  2. Put the fish in the pan and surround with the milk/thinned cream.
  3. Poach for 5 minutes or until cooked on a relatively low heat.
  4. Flake the fish into the dish, keep the liquid in the pan.
  5. 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.
  6. 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.
  7. Wilt the spinach in a pan or in the microwave if not using frozen.
  8. Put the spinach into the dish. Mix everything up.
  9. Cover with the by now thick and creamy cheese sauce.
  10. Sprinkle with the Parmesan and put under a hot grill for a few minutes until it starts to brown and bubble.

Handy Hint

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.

Additional Information

  • spinach

  • Fish

  • Spring

  • Main Course

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