Pesce spada alla fiorentina
Instructions
Cut the swordfish into four Escalopes from 200 g each.
Sauté in a pan with chopped onion 40 g of butter and put in the insaporendolo swordfish with salt and pepper.
Place the swordfish in bake in covered Casserole in the oven for ten minutes, with white wine over.
Boil spinach and sauté in butter, then arrange in a baking dish so cover the entire bottom.
Prepare a sauce Mornay with bechamel sauce 300 g, two egg yolks and Parmesan.
Remove the cooked swordfish from the oven and place it on spinach.
Add the remaining wine from cooking fish, making sure it's not too liquid, mix and put everything on the fish.
Bake in hot oven for a few minutes, until pick up a gold color.
Serve by dividing into portions.
Ingredients and dosing for 4 persons
- 800 g of swordfish
- 200 g of boiled spinach
- 300 g of mornay sauce
- 100 g of butter
- Chopped onion
- White wine
- Salt
- Pepper
- 2 egg yolks
- 50 g of grated parmesan cheese
- 300 g of bechamel