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Deborah

Deborah Dana

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Florentine fish

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Baked fish with a sauce of spinach, almonds, rice and lemon.
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Ingredients

6 portions
  • 6 Fish fillets, (Red snapper, Sole, Grouper or Snook)
  • 1 onion, finely chopped
  • 1/4 teaspoons rosemary
  • 1 teaspoon butter
  • 300 grams spinach, chopped, cooked and dried
  • 1 cup rice, Cooked
  • 1/2 cups almond, Toasted and chopped
  • 1 teaspoon lemon juice
  • 1 can cream of mushroom, of hair
  • 1 teaspoon mustard powder

Preparation

In a cold pan onion and rosemary in butter until transparent.
Add spinach, almonds, rice and lemon juice and mix well.
Rinse the fish fillets in cold water and dry them with paper towels, sprinkle with salt and pepper and juice of a lemon.
Put about a quarter cup of the spinach mixture in the center of each steak.
Roll and secure with chopsticks by placing them in a pyrex.
Cook in the oven at 200 degrees centigrade for 20 minutes.
Meanwhile mix the sauce with the mustard and if you want a quarter cup of sherry.
Cover the steaks with this sauce and cook for 20 more minutes.
Mix the sauce well before serving.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (1)
Vianey Bautista
13/06/2013 03:24:48
Todo esta riquísimo Se ve deliciosa y fácil de preparar

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