Baked Seafood Florentine
https://foodloversmarket.co.za/recipes/baked-seafood-florentine/
Looking for a delicious and easy-to-make seafood dish that will impress your guests? Look no further than this baked seafood florentine recipe! Try our baked seafood florentine recipe, made with the Food Lover’s seafood mix, fresh hake, spinach, and a creamy Parmesan sauce. This easy-to-make dish is perfect for a dinner party or a special occasion. Plus, with our step-by-step instructions, you’ll have it on the table in no time.
The addition of cream and Pernod elevates this dish to something sublime. You can happily serve it to guests; they will be blown away by its flavour without quite being able to put their finger on its identity – that’s your secret now, so smile and offer seconds. You can easily double the quantity.
Cooking Methods
- Baking
- Frying
Prep Time
15 minutesCooking Time
30 minutesIngredients
Florentine
- 1 kg pre pack spinach, washed and sliced
- Pinch of nutmeg
- Salt & pepper, to taste
- 30ml sunflower oil
- 2 stalks of celery, thinly sliced
- 2 leeks, thinkly slices
- 1 packet Food Lover’s Seafood Mix, defrosted (or Prawn Meat if you prefer)
- 500g hake fillets, cut into bite-sized pieces
- 60ml butter
- 60ml flour
- 300ml milk
- 100ml cream
- 20ml Pernod or Ouzo (or any aniseed-flavoured alcohol) or White Wine
- Grana Padano cheese, grated finely
Directions
Florentine
- Steam spinach lightly until wilted; press out any moisture and spread on the base of a buttered or non-stick baking dish, approx 20 x 30 cm with fairly high sides.
- Sprinkle with a pinch of nutmeg and season. Set aside until needed.
- Heat oil in a large frying pan. Add celery and leek; fry lightly until soft and translucent.
- Add hake and seafood mix; stir fry for a few minutes until cooked. This should not take more than 10 minutes. Take care not to break up the fish by not over-working the mix. Season lightly.
- Melt butter in a saucepan; add flour and mix to make a paste.
- Reduce heat and stir in milk, a little at a time, taking care that mixture does not form lumps. When sauce is smooth and lump-free, season with black pepper and salt; add cream and Pernod, stirring.
- Remove sauce from heat. Place the seafood mix on top of the spinach in the baking dish.
- Pour sauce over. Top with grated Grana Padano, enough to form a nice even layer.
- Bake in a preheated oven at 190 deg C for 20 – 30 minutes until cheese topping is golden brown.
