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Corvina to the Florentine

  • August 23, 2018
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types of meat

foods | Corvina to the Florentine

foods | Corvina to the FlorentinePortions 6 servings Preparation Time 15 minutes Cooking Time 10 minutesIngredients 6 corvina fillets 500 grams of spinach 2 tablespoons of lemon juice 3 cups of flour Butter and oil Salt and pepper For the sauce > 2 tablespoons of butter 2 tablespoons of flour 1 cup of cream of milk 1 cup of evaporated milk 500 grams of grated Parmesan cheese Salt and pepper Preparation Wash the spinach and cook for a few minutes. Drain and chop finely. Saltée in a little butter. Reserve. Apart, salt and pepper the sea bass fillets. Sprinkle with the lemon juice, pass them through flour and fry them in oil. To prepare the sauce, in a saucepan place the butter and the flour and cook them . Add the milk and cream. Stir and season with salt and pepper. Add the Parmesan cheese and cook for two minutes. In a bowl greased with butter place the spinach mixture , the sea bass fillets, the sauce and the parmesan cheese sprinkled. Take the oven to medium temperature for approximately 12 minutes. Remove from the oven and serve hot. Recetas Recomendadas

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