FISH FLORENTINE | Delicious Food Recipe | Chef ANKIT BANSWAL | IIHM Bangalore

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Heat 300 ml of milk in a pan until it is bubbling but not boiling.

In another pan, melt 30 grams of butter over low heat to make a roux, then add 30 grams of flour and stir until combined.

Add the quarter onion studded with 3 cloves and a bay leaf to the milk to infuse flavor.

Prepare roasted vegetables by cutting zucchini, carrot, capsicum, and mushrooms into similar sizes, and parboil the potatoes before cutting them.

Season the vegetables with salt, black pepper, thyme, and olive oil, then roast in the oven at 200°C for 12 minutes.

Pan-sear the fish fillets in a hot pan until golden brown on both sides, about 2 minutes per side, then remove from the pan.

In the same pan, add more butter, chopped onion, garlic, and salt, then sauté until fragrant.

Add blanched and chopped spinach to the pan and sauté until well combined with the onion and garlic.

Combine the roux with the infused milk to create a smooth sauce, whisking to avoid lumps, then cook until thickened.

Add grated parmesan cheese to the sauce, then mix in the sautéed spinach and breadcrumbs.

Grease a baking tray, place the fish fillets on it, and top with the spinach mixture.

Sprinkle additional parmesan cheese on top, then bake in the oven at 190°C for 7 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens