Fish Cakes Florentine Recipes

FLORENTINES

Steps:

• Heat oven to 180C/160C/gas 4. Line two baking sheets with baking parchment.Melt the butter, sugar and golden syrup in a small saucepan over a low heat, stirring frequently. Remove from the heat and whisk in the flour then add the cherries, flaked almonds, pistachios and orange zest.
• Scoop 10 flat tbsp of the mixture onto the baking sheets, leaving room for them to spread. You will need to do these in batches. Bake for 10 mins until golden. Leave to cool for 2 mins until firm enough to lift onto a wire rack. Cool completely. Repeat with the remaining mixture.
• Melt the chocolate in a bowl over a simmering saucepan of water or in the microwave in 30 second bursts. Turn the florentines over on the wire rack. Spoon chocolate onto the base of each florentine and gently spread to the edges. When the chocolate is firm enough to hold its shape, use a fork to draw wavy lines across the chocolate. Leave to set and then store in an airtight container.

BAKED COD FISH FILLETS FLORENTINE-STYLE

Steps:

• Preheat the oven to 425 degrees.
• Melt 2 tablespoons butter in a saucepan. Add the flour, stirring with a wire whisk. Blend well and add the milk and cream, stirring. When thickened and smooth remove from the heat and add the cheese, cayenne pepper, salt and pepper, and blend well. Add the egg, stirring rapidly. Set aside and keep warm.
• Cut away and discard any tough blemishes on the spinach leaves. Rinse well and drain.
• Place spinach in a skillet and cook over medium heat, stirring constantly with a wooden spatula. When spinach is wilted, in about 3 minutes, transfer it to a colander and drain, pressing with the back of the spatula to extract liquid. Set aside.
• With 1 tablespoon butter, grease a baking dish large enough to hold the fish in one layer. Sprinkle 1 tablespoon of the shallots over the bottom. Add the fish and sprinkle with salt and pepper. Add the wine. Bring to a boil on top of the stove, then place in the oven. Bake 10 minutes.
• Meanwhile, heat the remaining butter in a skillet and add the remaining 1 tablespoon shallots, and the spinach, salt and pepper. Cook and stir for one minute, no longer. Smooth the spinach over the bottom of an oval baking dish. Carefully place the baked codfish pieces over the spinach. Cover and keep warm.
• Pour the wine liquid from the baking dish into a saucepan. Reduce it quickly by half. Add this to the cheese sauce and stir. Bring to a boil.
• Spoon the hot sauce evenly over the fish. Sprinkle with cheese and bake, uncovered, until bubbling and the fish is nicely browned on top.

FISH FLORENTINE

Steps:

• Preheat the oven to 450°F.
• Spray the inside and lid of a cast-iron Dutch oven with olive oil.
• Line the bottom of the pot with about half the spinach. Add the fish and spray lightly with olive oil. Cover with a single layer of lemon slices and garlic.
• Layer the remaining spinach and arrange the tomato slices on top, leaving just enough room for the lid to fit securely. If desired, sprinkle lightly with Parmesan cheese or bread crumbs.
• Cover and bake for 40 to 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately with the lemon wedges and, if desired, sprinkle with grated Parmesan
• Calories: 153
• Protein: 28g
• Carbohydrates: 12g
• Fat: 2g
• Cholesterol: 54mg
• Sodium: 148mg
• Fiber: 2g

HADDOCK FLORENTINE

Steps:

• Pre heat oven to 200 degrees C (Gas mark 6). Place the slice of bread and the parsley in a blender and blitz to crumbs.
• Steam spinach for 5 minutes to wilt. Once wilted and cooled squeeze out excess water and place in the bottom of an oven proof dish.
• Bring milk to the boil and add the haddock fillets. Simmer gently until the haddock is cooked and flaking. Remove the fish from the milk (keep the milk for the next step) and flake it on top of the spinach base.
• Melt the butter in a saucepan, add the flour to form a paste using a whisk to mix the flour and butter. Gradually add the milk whisking all the time to remove any lumps. Add the cheese and the wholegrain mustard and stir well until the cheese has melted.
• Pour the sauce over the haddock and spinach. Top with the bread crumb\parsley mix.
• Place in oven for 10-15 minutes. Serve with new potatoes.

FISH FLORENTINE

Steps:

• Heat oven to 400°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Place fish in single layer in dish.
• In medium bowl, stir together remaining ingredients except lemon wedges. Spread over fish to edge of dish.
• Bake uncovered about 30 minutes or until light brown. Serve with lemon wedges.

FISH CAKES FLORENTINE

Steps:

• Mix the egg, spinach, garlic, cheese, and 1/4 cup of the breadcrumbs in a large bowl. Break the fish into small flakes and fold into the spinach mixture. Place the remaining crumbs on a length of plastic wrap or wax paper. Divide the fish mixture into 8 balls. Place the balls, one at a time, in the breadcrumbs, flattening them to about 1/2 inch thick and turning several times to thoroughly coat each cake. Heat 1/4 inch of oil in a large skillet over medium-high heat, and brown the cakes on both sides until they are golden brown and heated through, about 4 minutes per side. Serve with the lemon wedges.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.