Dinner at Buckingham Palace--Secrets & recipes from the reign of Queen Victoria to Queen Elizabeth II by Charles Oliver

Author:Charles Oliver [Paul Fishman and Fiorella Busoni]
Language: eng
Format: epub
ISBN: 9781786068606
Publisher: John Blake
Published: 2018-01-15T00:00:00+00:00

Evenly butter a fireproof dish. Chop the shallots into small pieces and sprinkle them in the bottom of the dish. Lay the fish fillets on top and dust with salt and black pepper, then carefully pour over enough wine just to cover the fish. Cover the dish with a piece of buttered greaseproof paper and poach in a moderate oven (375°F/Gas 5) until the fish is cooked, about 20 minutes or less.

While the fish is cooking make the béchamel sauce in the usual way. Wash the spinach and cook in boiling salted water. Drain thoroughly and refresh it under the cold tap. Squeeze to remove excess moisture and reheat in a little melted butter. Season to taste and keep hot, ready to serve.

Leaving the fillets in the baking dish, strain off the liquor in which the fish was cooked into a pan and reduce by half over a good heat. Now add the béchamel sauce and remove from the heat. Beat the egg yolks with the cream and stir them into the sauce. Return to a gentle heat and stir until it thickens, not allowing it to boil. Remove from the heat and whisk in the grated cheese.

Pour a thin coating of the sauce over the bottom of a hot fireproof serving dish and cover with the spinach. Lay the fillets on top of this and add the rest of the sauce. Sprinkle with more cheese and brown under a hot grill or in the top of a hot oven for a few minutes. Serve immediately.

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