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New York City Chef Doctor Delicious gives a daily updated recipe from Italian, French, and Haute Cuisine Collections. Specialties include recipes for Seafood, Soups, Salads, Desserts, Entrees, Appetizers, Pastries and Pastas. Browse our NYC restaurant reviews & the menu of Arqua Italian Restaurant in Tribeca - New York City restaurant capital of the world.

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Flounder or Sole Florentine au Gratin

2 pounds skinless flounder or sole fillets
1/2 cup dry madeira or dry sherry
2 tablespoons lemon juice
Salt and pepper
2 tablespoons butter or margarine
2 tablespoons all purpose flour
1/2 teaspoon each chicken stock base and Dijon mustard
1/3 cup whipping cream
About 3/4 cup shredded Swiss cheese
2 packages (each 10 oz.) frozen chopped spinach, thawed

Preheat oven to 400 degrees.  Wipe fish with damp cloth.  Fold fillets in half and arrange side by side in large, shallow baking pan.  Mix madeira and lemon juice and  pour over fish.  Sprinkle lightly with salt and pepper;  cover tightly and bake until fish flakes readily when prodded in thickest portion with a fork.  For a 1 inch thick piece  (measured in thickest portion when folded), allow 10 minutes.  Allow  same ratio of thickness to time - 1 inch.  Remove from oven;  drain off all liquid into a measuring cup.  Add enough water to poaching liquid to make 1 cup; set aside. Cover fish.  Melt butter in a pan over medium heat and stir in flour, chicken stock base, and mustard;  cook until bubbly. Using a wire whip, gradually add reserved poaching liquid and whipping cream. Cook, stirring, until bubbling and thickened about 8 to 10 minutes.  Stir in 1/2 cup of Swiss cheese. Squeeze all moisture possible from spinach and distribute spinach evenly in bottom of a shallow  1 1/2 quart casserole;  arrange cooked fish evenly on top do not unfold.  Just before serving time, preheat oven to 450 degrees in a pan, reheat sauce until bubbling and spoon evenly over fish. Sprinkle with remaining Swiss cheese.  Bake for 7 to 8 minutes or until bubbling slightly;  then broil briefly, if necessary to brown top. Makes 6 servings.

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