Florentine Swordfish
Recipe second for 4 people based on Swordfish - cooking method oven.
Preparation:
Preparation: Cut the swordfish into four scallops of 200 g each. Brown a chopped onion in a pan with 40 g of butter and put the swordfish in it, seasoning it with salt and pepper. Put the swordfish to cook in the covered pan in the oven for ten minutes, with the white wine on top. Boil the spinach and sauté them in the butter, then arrange them in a baking dish so as to cover the entire bottom. Prepare a Mornay sauce with 300 g of béchamel, two egg yolks and Parmesan. Remove the cooked swordfish from the oven and arrange it on the spinach. Add the wine left over from cooking the fish, making sure it's not too liquid, mix and put it all on the fish. Bake in a hot oven for a few minutes, until it takes on a golden colour. Serve by dividing into portions.
Ingredients:
Ingredients: 800 G Swordfish - 200 G Boiled Spinach - 300 G Mornay Sauce - 100 G Butter - Chopped Onion - White Wine - Salt - Pepper - 2 Egg Yolks - 50 G Grated Parmesan Cheese - 300 G Béchamel
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