Tag-Archive for » Florentine «
I made this a few nights ago from a zaar member’s recipe, they had entered a competition where you had to come up with recipes only using certain listed ingredients. I thought this was an excellent recipe I altered a couple of things as I didn’t have to stick the ingredients. My pork loin was very lean so I added 1/2 teaspoon beef stock granules to the sauce as I did not get enough juice from the meat. I also used 4 tablespoons of grated Gruyere and Parmesan, added half to the sauce and saved the other 2 to sprinkle over the top. A great recipe that is very easy to make if you want to read other reviews or see more photos please click here.
Ingredients
1lb Pork tenderloin
2-3 Tablespoons all-purpose flour
1 Cup dry white wine
1 Cup milk
2-3 Tablespoons chopped sun-dried tomato
1/2 Cup frozen chopped spinach, thawed and drained
2-3 Tablespoons grated asiago cheese (I did 4 Tablespoons Parmesan/Gruyere mix.)
Sea salt, to taste
Fresh ground pepper, to taste
Method
1. Preheat oven to 325 degrees.
2. Place tenderloin in baking dish sprayed with non-stick spray.
3. Season with salt and pepper to taste.
4. Bake 35-40 minutes or until desired doneness.
5. When pork is done, remove from pan and keep warm.
6. Pour 2-3 Tablespoons of drippings from the pork into a medium saute pan. I had a very lean pork loin and only got about 1 tablespoon so I added 1/2 teaspoon beef stock granules.
7. Heat over medium high heat; whisk in flour. Cook for 1 minute, stirring constantly with whisk.
8. Slowly whisk in white wine; stir until smooth.
9. Reduce heat and continue cooking until thickened and reduced by half, stirring as needed.
10. Gradually stir in milk; bring to a simmer.
11. Cook over medium heat until smooth and thick, stirring constantly.
12. Add chopped sun-dried tomatoes and spinach.
13. Continue cooking until completely heated through. Mixture will be somewhat thick.
14. Slice pork tenderloin into medallions, approximately 1/4-1/2 inch thickness.
15. Arrange pork medallions on serving plate, top with spinach-tomato mixture.
16. Season with salt and pepper, if desired.
17. Sprinkle asiago cheese over the top and serve hot!
I served over celeriac mash.
All photos taken by me unless otherwise stated.
Florentine is just the expression given to a dish paired with spinach, so you can have steak Florentine or chicken. I have listed this as fish Florentine rather than stating a particular kind, as I usually make this with sole, but I have made it with cod, and this time I made it with perch. The sauce I think works well with most kinds of firm white fish so take your pick and make your favourite.
Ingredients
800g Frozen spinach
OR
1-1.2kg Fresh spinach
4 Fish fillets (a firm white fish sole, bass, cod etc.)
1 Cup mushrooms, sliced thinly
1 Small brown onion, chopped finely
2 Cloves garlic, crushed
1 Tablespoon butter
1 Tablespoon olive oil
Sauce
11/2 Cups milk
1 Teaspoon Paprika
pinch nutmeg
pinch cayenne
2 Teaspoons cornflour
1/2 Cup Gruyere, grated
3 Tablespoons Parmesan
2-3 Tablespoons Parmesan (extra to sprinkle over the top.)
Poaching Liquid
3/4 Cup dry white wine
1 Tablespoon fresh parsley, chopped finely
1 Teaspoon dried tarragon
Potatoes
500g Baby new potatoes
8 Cloves garlic
3 Tablespoons olive oil
20g Fresh mint, chopped finely
Method
You will want get the potatoes on first as these take the longest.
Potatoes
1. In a medium bowl mix potatoes with oil and season with salt and pepper. Place in roasting pan with garlic cloves and cook in 200c oven for 30-40 Min’s.
Serve potatoes and garlic on the side and sprinkle with mint.
For the Fish
1. In a saucepan bring some water to a boil and add spinach, for fresh cook until just wilted, for frozen cook until thawed, drain, let it cool and then squeeze excess liquid out.
2. In a pan combine oil and butter and heat, add onions and cook until soft, add mushrooms and garlic, cook until mushrooms are slightly browned and soft set to one side.
For the Sauce
1. Heat milk in a pan, add cayenne, nutmeg and paprika. When milk is almost boiling mix a little water with cornflour and pour into milk, stirring until mixture thickens.
2. Add the cheeses, reserving the few tablespoons of Parmesan for the top, stir until melted.
Poaching fish
1. In a large pan mix wine with herbs, add fish and poach for about 8 Min’s until fish flakes but is not falling apart.
Assembly
1. Mix mushroom and onion mixture into spinach, spoon into the bottom of a casserole dish covering the bottom.
2. Lay fish fillets on top of the spinach, Pour the sauce over fillets, sprinkle with remaining Parmesan cheese.
3. Grill until browned on top and bubbling.
While I am grilling fish I put my potatoes over low heat on stove top to keep warm.
All photo’s taken by me unless otherwise stated.
