Fish Florentine in Green Curry
May 15th, 2008 by ashvattha
Ingredients
- 8 pomfret fillets
- 2 bay leaves
- ¼ teaspoon peppercorns
- 2 cloves
- 2 stalks celery
- 1 carrot
- 6 teaspoons Ferns’ Green Masala Paste
- ½ bunch spinach 4 tablespoons cheese (grated)
- 2½ tablespoons refined flour
- 2½ tablespoons butter
- 1¾ cups milk
- Salt to taste
Method
- Make a vegetable broth with some 4 cups of water, sliced carrots, celery, cloves, peppercorns and bay leaf. Simmer this for 15-20 minutes. Poach the fish fillets in the stock for 10 minutes. Keep the temperature at a boiling point while you add the colder fish fillets. Drain and keep aside. Purée the blanched spinach leaves and mix with Ferns’ Green Masala Paste.
- Make a white sauce with refined flour, butter and milk.
- Grease an ovenproof dish. Place the fish fillets at the bottom. Cover with spinach purée and top with white sauce. Sprinkle grated cheese on top and grill in the oven until golden brown.
To make white sauce:
Melt butter, Add flour and stir until the raw flavour disappears. Add milk slowly, whisking vigorously so that no lumps form. Simmer for 2-3 minutes and use as required.
Serve with hot breads, basmati and (lemon) pickle.
Recipe adapted from a recipe by Ferns; © Ferns.
