| COD FLORENTINE WITH MORNAY SAUCE |
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6 servingsCod Florentine: 1-1/2 pounds cod fillets, fresh or frozen 1/4 cup CRISCO Shortening, melted 2 tablespoons lemon juice 1/2 teaspoon salt 1 package (10 ounces) frozen chopped spinach Mornay Sauce: 1 chicken bouillon cube 3/4 cup boiling water 1/4 cup CRISCO Shortening 3 tablespoons all-purpose flour 3/4 cup milk 2 egg yolks, beaten 1/4 cup grated Parmesan cheese For cod florentine, thaw frozen fish. Cut into 6 serving-size pieces. Rinse and pat dry. Place fish skin-side-down on a greased broiler rack. Combine melted Crisco and lemon juice and brush fish with half of mixture. Broil 4 inches from heat for 6 minutes. Brush with remaining Crisco mixture. Broil for 4 to 6 minutes longer or until fish flakes easily. Sprinkle salt over fish. Cover with aluminum foil to keep warm if needed. While fish is broiling, cook spinach according to package directions. Drain well. For mornay sauce, dissolve bouillon cube in boiling water; set aside. Melt Crisco in a heavy saucepan over medium heat. Blend in flour; cook until bubbly. Remove from heat. Gradually stir in broth and milk. Cook over medium heat, stirring constantly, until sauce boils and thickens. Cook and stir for 1 minute. Stir a small amount of hot sauce into beaten egg yolks, mixing thoroughly, then stir into hot sauce. Cook, stirring constantly, for 1 minute. Remove from heat; add cheese and stir until cheese is melted. Combine spinach with 1 cup Mornay Sauce; spoon onto broilerproof platter. Carefully place fish over spinach. Spoon remaining Mornay Sauce over fish. Broil for 2 to 3 minutes or just until sauce is lightly browned. Garnish platter with parsley sprigs and lemon wedges. |
