Walleye Florentine


4 walleye filets
1 large bag spinach (cooked and chopped)

Mornay Sauce:
4 TB butter
4 TB flour
Pinch cayenne pepper
1 C milk
¼  C heavy cream
½ C clam juice
3 TB dry white wine
¼ C shredded Gruyere or Swiss cheese
¼ C grated parmesan cheese
Salt, pepper to taste
Drops of fresh lemon juice
In saucepan over medium-low heat, melt butter.  Make the roux by whisking in flour and cayenne pepper, and cooking for 2 min. without browning, stirring occasionally.  Remove from heat and let cool for a minute or so.  In a bowl, combine milk, cream, clam juice and wine.  Add all at once to the roux stirring constantly until the mixture comes to a boil and is thickened and smooth.  Stir in the cheeses and remove from heat.  Let sit, stirring occasionally until cheese is melted.  Season to taste with salt, pepper and drops of lemon juice.  (If sauce becomes too thick, thin with additional milk)

Prepare to bake:
Preheat oven to 400 degrees.  Spread ½ inch layer or so of cooked spinach that has been coarsely chopped and seasoned with salt pepper and a dash of nutmeg in the bottom of a buttered, shallow-sided casserole dish.  Please walleye fillets on top of spinach in a slightly overlapping layer.  Spoon the Mornay sauce over the top of the fish to cover and sprinkle with additional grated cheese.  Bake in preheated oven for 15-30 mins. or until fish is barely done.

Submitted by Ralph Carr

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