It's got spinach and it's got fish-- two of my favorite things. I've used flounder and other white fish in this recipe. Would love to try it sometime with orange roughy.

CATFISH FLORENTINE
(recipe from Crown Restaurant in Indianola, Mississipi.
Printed in Discovery Magazine, the Allstate Motor Club mag.)
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1-1/2 c water
1 c dry white wine
juice of 1 lemon
1/2 tsp salt
1/4 tsp white pepper
6 catfish fillets
4 T butter
3 green onions, finely chopped
1/4 c flour
2 c milk
1 egg yolk, slightly beaten
1/2 tsp dry mustard
1/8 tsp garlic powder
1/2 tsp white pepper
1 tsp salt
1 T fresh lemon juice
1 10 oz pkg frozen chopped spinach, cooked and drained
1 c grated Swiss cheese

In a large skillet, combine water, wine, lemon juice, salt and pepper. Bring to a boil, then reduce heat to simmer. Add catfish and poach until fish is opaque and flakes easily (keep water bubbling and make sure liquid covers the fish). When the fish is done, remove w/a slotted spatula so poaching liquid drains off. Place fillets in individual dishes on on a large serving platter. Keep warm.

Melt butter in a saucepan. Add onions and saute slightly. Add flour and blend. Add milk, egg yolk, mustard, garlic powder, pepper, salt, and lemon juice. Continue stirring until thickened and smooth. Fold in spinach. Pour sauce on fish and sprinkle cheese on top. Place under broiler until cheese is bubbly and golden.

NOTE: I found the original recipe too sour with both the wine *and* the lemon juice and suggest cutting back on the lemon juice.

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Updated: January 4, 1998
Comments or questions? Write to me at suemaster@interport.net... (NOTE: remove "master" from the address)

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