Fish Florentine

Method

1. Make a stock with 4 cups of water, sliced carrots, celery, cloves, peppercorns and bay leaf.
2. Simmer for 15-20 minutes.
3. Poach the fish fillets in the stock for 10 minutes.
4. Drain and keep aside.
5. Purée the blanched spinach leaves and mix with Ferns’ Green Masala Paste.
6. Make a white sauce with refined flour, butter and milk*.
7. Grease an ovenproof dish.
8. Place the fish fillets at the bottom.
9. Cover with spinach purée and top with white sauce.
10. Sprinkle grated cheese on top and grill in the oven until golden brown.
11. Serve hot.
    *To make white sauce:
12. Melt butter, Add flour and stir until the raw flavour disappears.
13. Add milk slowly, whisking vigorously so that no lumps form.
14. Simmer for 2-3 minutes and use as required.