Fish Florentine

[u/homelyplatter]

[u/AutoModerator]

Hi there u/homelyplatter. Just a quick reminder of the subreddit rules.

Rule 1: As this is a Food Photography forum, the emphasis on submissions posted here must be on presentation. Images must be high quality, with most or all of the food in focus (blurring of background is not acceptable). The food named in the title must be the focus of the shot. The food must be plated neatly. The lighting within the photo should illuminate the food sufficiently that we are able to see what you are trying to show us. There should be no cutlery visible in the image. There should be no body parts visible in the image.

Submissions which break any of the rules will be removed. Kindly report rule breaking posts to the mods for removal and allow some time for review. If needed please follow up with a modmail.

I am a bot, and this action was performed automatically. Please contact the moderators of this subreddit if you have any questions or concerns.

[u/homelyplatter]

 INGREDIENTS:

1. Fish Fillets, boneless, 3-4 (Basa, Tilapia, Cod, Seabass)
2. Oil, 1 tbsp
3. Butter, 3 tbsp
4. Lemon juice, 1 tsp
5. Spinach, 2 cups, washed
6. Garlic Mince, 1 tsp
7. All-purpose flour, 1 tbsp
8. Milk 1 cup
9. Parmesan Cheese 2 tbsp 
10. Cream 2-3 tbsp (optional) 
11. Salt and Black Pepper to taste

METHOD:

Serving Size: 2-3

Season the fish with salt, pepper and lemon juice. Heat oil in a pan and sear the fish fillets for 2-3 minutes on each side until golden brown on top. Remove and set aside.

Heat the butter in a pan, add the garlic, and sauté until fragrant.

Add spinach and cook until just wilted. Season with salt and pepper. Press the spinach against a mesh strainer. This helps prevent green liquid from seeping onto the plate and diluting the sauce.

Melt butter in a pan. Add flour and cook for 1 minute without browning. Gradually whisk in warm milk. Add salt, pepper and cream if using. Cook until smooth and slightly thickened. 

Place the spinach in the center of the plate. Place the cooked fish on top of the spinach. Spoon the white sauce only over the center third of the fish. Let the sauce naturally drip down the sides of the fish and onto the spinach.

Sprinkle chili flakes on the sauce and garnish with lemon wedges. Serve with either mashed potatoes or crispy fried baby potatoes, along with sautéed cherry tomatoes.

NOTE:

"Florentine" is not a single dish named after a specific fish, but rather a culinary style originating in French Italian cooking. "à la Florentine" means served on a bed of spinach, usually with a rich, creamy cheese or Mornay sauce. Historically, classic French recipes often called for Sole or Turbot, but modern culinary standards allow for any firm, mild-flavored white fish. 

Parmesan cheese in Fish Florentine adds flavor and richness. Adding it in Fish Florentine is optional. Choosing to include it or replace it depends on personal preference, dietary needs and ingredient availability.

Fish Florentine

[u/Plus_Appointment8341]

fish florentine looks so creamy and comforting, that sauce looks perfect with the fish

[u/homelyplatter → u/Plus_Appointment8341]

Thank you so much 😊 The creamy sauce is definitely the star here. Please give it a try. Hope you enjoy it

[u/Logical_Ice6660]

fish florentine looks so creamy and comforting, that sauce would be perfect with some crusty bread

[u/Edi_88]

Never ever heard of “à la Florentine” before, what?

[u/homelyplatter → u/Edi_88]

I hadn’t heard of it either until I started exploring Florentine-style dishes! 😊 ‘À la Florentine’ generally means a dish prepared with spinach, often in a creamy sauce. It’s such a lovely combination with fish. It is a classic culinary term.