Florentine Catfish

== Description ==
A Catfish recipe.
== Ingredients ==
* 6 to 8 U.S. farm-raised catfish fillets
* 3 cups water
* 1 lemon, sliced
* 10 ounce package frozen, chopped spinach
* 4 tablespoons butter
* 1 clove garlic, minced
* 3 green onions, finely chopped
* 4 tablespoons flour
* 2 cups milk
* ½ teaspoon dry mustard
* ½ teaspoon white pepper
* 1 teaspoon salt
* 3 teaspoons lemon juice
* 1 cup grated Swiss cheese, divided
== Directions ==
# In a large saucepan, bring the water and lemon slices to a slow simmer.
# Add the catfish fillets and poach gently for about 8 minutes.
# Remove fillets and drain well.
# Thaw and drain the spinach.
# Place it in a kitchen towel and squeeze the moisture from the spinach.
# Set aside.
# Melt butter in a heavy saucepan.
# Add green onions and garlic.
# Cook briefly to soften.
# Add flour and stir constantly while the roux cooks.
# Do not brown.
# Slowly add the milk, continuing to stir until the sauce is smooth and thickened.
# Add reserved spinach, seasonings, lemon juice, and ½ cup of the cheese, mixing well (the sauce may be prepared ahead to this point and refrigerated until needed, up to 2 days).
# When you are ready to serve, place the cooked catfish fillets in a lightly buttered 9- by 3-inch baking dish or individual au gratin dishes.
# Cover with sauce and top with remaining cheese.
# Bake at 350°F for 15 minutes or until bubbly.
# Finish under the broiler to lightly toast the cheese.
# Serve immediately. 
Category:Lemon juice Recipes
Category:Dry mustard Recipes
Category:Poached catfish Recipes
Category:Spinach Recipes
Category:Swiss cheese Recipes
Category:White pepper Recipes
Category:Green onion Recipes
Category:Milk and cream Recipes
Category:Wheat flour Recipes