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FISH FLORENTINE

Ingredients:

2 packs (200 g each) PUREFOODS SEAFOOD DELIGHTS FISH NUGGETS, cooked according to package directions
1/4 bar (of 225 g) MAGNOLIA GOLD BUTTER UNSALTED
5 cloves garlic, minced
2 cups (350 g) chopped spinach leaves
2 tsp iodized fine salt
1/2 tsp pepper
3 tbsp MAGNOLIA ALL PURPOSE FLOUR
2 cups MAGNOLIA FULL CREAM MILK
1 pack (160 g) MAGNOLIA QUICKMELT CHEESE, grated
1 bundle (10 g) parsley, chopped (2 tbsp)

Procedure:

  1. In a pan, melt butter. Sauté garlic and spinach and then season with salt and pepper. Sprinkle flour while mixing until a paste forms.
  2. Gradually pour in milk while mixing. Let simmer for 2 to 3 minutes, stirring continuously until sauce slightly thickens. Set aside.
  3. Spread sauce evenly in an ovenproof glass dish. Arrange fish nuggets to cover the dish. Top fish the remaining white sauce and sprinkle with cheese and parsley.
  4. Bake in a preheated oven set to 350° F for 10 minutes or until cheese melts. Serve immediately.

 

Makes 6 servings.
(Yield: 2 tbsp sauce 4 pc fish per serving)

 

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