How to cook Walleye Florentine
- 4 walleye fillets (about 6 ounces each)
- 1+ large bag spinach (cooked and chopped)
- Salt and pepper to taste
- 4 tablespoons butter
- 4 tablespoon flour
- Pinch cayenne pepper
- 1 cup milk
- 1/4 cup heavy cream
- 1/2 cup clam juice
- 3 tablespoons dry white wine
- 1/4 C shredded Gruyere or Swiss cheese
- 1/4 C grated Parmesan cheese
- Salt, pepper to taste
- Drops of fresh lemon juice
For Mornay Sauce:
- In saucepan over medium-low heat, melt butter. Make the roux by whisking in flour and cayenne pepper, and cooking for 2 minutes without browning, stirring occasionally.
- Remove from heat and let cool for a minute or so. In a bowl, combine milk, cream, clam juice and wine.
- Add all at once to the roux stirring constantly until the mixture comes to a boil and is thickened and smooth.
- Stir in the cheeses and remove from heat. Let sit, stirring occasionally until cheese is melted.
- Season to taste with salt, pepper and drops of lemon juice. (If sauce becomes too thick, thin with additional milk.)
To bake walleye fillets:
- Preheat oven to 400°F.
- Spread 1/2 inch layer or so of cooked spinach that has been coarsely chopped and seasoned with salt pepper and a dash of nutmeg in the bottom of a buttered, shallow-sided casserole dish.
- Place the walleye fillets on top of spinach in a slightly overlapping layer.
- Spoon the Mornay sauce over the top of the fish to cover and sprinkle with additional grated cheese.
- Bake in preheated oven for 15-30 minutes or until fish is barely done.
- Serve the Walleye Florentine hot.
The Walleye Florentine is a very affordable dish. Great tasting food is easy to cook and is also healthy.
This recipe for Walleye Florentine serves/makes: 4 servings
The Walleye Florentine recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Walleye
Preparation Method: Baked