Recipe: Tasty Smoked fish florentine

Smoked fish florentine. A quick and easy Simple Smoked Fish Florentine Bake recipe, from our authentic Italian cuisine collection. Find brilliant recipe ideas and cooking tips at Gousto. Looking for a tasty new way to serve fish?

Use haddock, cod, or similar fish fillets in this quick Make baked fish florentine using haddock, cod, or another similar type of fish. How healthy is Smoked haddock with Florentine sauce? Find information on calories, carbs, sugars What are the health benefits of Smoked haddock with Florentine sauce? You can have Smoked fish florentine using 9 ingredients and 7 steps. Here is how you cook it.

Ingredients of Smoked fish florentine

1. You need 80 g of spinach.
2. It's 1 of vegetable stock cube.
3. You need 1 tbsp of cream cheese.
4. You need 1 tbsp of dijon mustard.
5. Prepare 300 g of potatoes.
6. It's 250 g of smoked basa.
7. Prepare 1 of small leek.
8. It's 2 of garlic cloves.
9. It's 125 of asparagus.

Butter toast slices if desired then top with cooked spinach, a piece of smoked cod, a poached egg and a sprig of fresh dill. Like mom always said: Eat your greens! Place fish in prepared dish; squeeze on lemon juice and season with salt and pepper. Top fish with spinach mixture; then with bread crumb mixture.

Smoked fish florentine step by step

1. Boil a kettle. Pre heat an oven to 200°C fan. Finely slice the Leek, finely chop the garlic and chop the asparagus. Pour boiled water of the Spinach to wilt..
2. Add to a heat proof dish along with the Spinach.
3. Cut the smoked fish into bite sized pieces and add to the dish..
4. Dissolve the cream cheese and stock cube in 100ml of boiled water. Then add the mustard and mix well..
5. Pour over the dish..
6. Finely slice the potatoes skin on and then layer over the top of the dish. Drizzle over some vegetable oil and season with salt..
7. Place the dish in the oven for 25mins until the potatoes are browning and crispy..

Smoked fish is fish that has been cured by smoking. Foods have been smoked by humans throughout history. Originally this was done as a preservative. In more recent times fish is readily preserved by refrigeration and freezing and the smoking of fish is generally done for the unique taste. We used smoked whitefish, well boned, but any.

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