Even if you are cooking a plain piece of whitefish, you can spruce it up by making a wonderful lobster sauce to go with it. For the following recipe you will need a couple of filets of whitefish, and these can be halibut, haddock, plaice, or any whitefish you want. Just make sure it is boneless and skinless before you bake it. The fish is served on a bed of rice and spinach, and the hot lobster sauce is ladled over it.
This is such an easy recipe but it is seriously impressive, as most dishes containing lobster are. You can use fresh spinach if you have a package, or else simply throw some frozen spinach in a pan and let it gently thaw and warm up over a low heat. If you want to use fresh spinach, you will need a large package because spinach wilts away to almost nothing; a half-pound package of raw spinach will end up as a small handful of cooked spinach if you let it wilt completely. Rinse the spinach in water, and then add the leaves to a big pot. The moisture clinging to the leaves is all the moisture you will need. You do not need to bother removing the stems or chopping the leaves, even if they are big ones, since you will not see or taste the different in the finished wilted spinach.
Put the lid on the pot and heat it over a low heat for ten minutes, or until the spinach has wilted. If you want, you can fry some minced garlic in oil or butter before adding the spinach, to give it more flavor. Cook the rice in one pan, the spinach in a second, and the lobster sauce in a third. Do not worry about all the pans. Set a timer for the rice and bear in mind the spinach takes about ten minutes. The fish will take about twenty, so you can plan your timing ahead.
- 2 skinless, boneless whitefish filets, 5 oz each (maybe cod, hake or haddock)
- 8 oz chopped lobster meat
- 1 teaspoon salt
- 3 tablespoons butter
- ⅛ teaspoon nutmeg
- 1 cup milk
- 1 tablespoon dry sherry
- ½ teaspoon black pepper
- Handful frozen spinach
- 3 tablespoons all-purpose flour
- ½ cup heavy cream
- ⅛ teaspoon paprika
- Cooking spray, as needed
- 2 sprigs fresh dill weed, for garnish
- 2 portions white rice, to serve
- Preheat the oven to 425 degrees F.
- Cook the rice in water, following the instructions on the package, and then cover it to keep warm.
- Put the frozen spinach in a pan and warm it gently over a low heat.
- When the spinach is thawed and hot, turn the heat off and cover the pan to keep it warm.
- You can warm it up again later if necessary.
- Arrange the fish filets in a cooking spray-greased ovenproof dish and spritz little more cooking spray on top.
- Grind some salt and black pepper over it.
- Bake for 15 minutes or until the fish is done (when it is opaque and will flake easily).
- Meanwhile melt the butter in a pan, and then stir in the flour.
- Stir in 1 teaspoon of salt and ½ teaspoon of black pepper, and mix until well blended.
- Add the cream and milk, and cook over a medium heat, stirring constantly until thickened.
- Add the sherry and cook for 1 minute.
- Add the lobster, nutmeg, and paprika, and mix well, and then remove from the heat.
- Divide the cooked rice between two plates, and spoon the hot spinach on top.
- Top with the cooked fish and drizzle the lobster sauce over it.
- Garnish with dill weed.
Look how elegant this fish in lobster sauce recipe is, and imagine offering your family this yummy dish. This is a complete meal and you can see the rice on the bottom, topped with the spinach, and finally the fish on top with the mouthwatering lobster sauce poured over it. The lobster sauce can be made with leftover lobster or you can cook a lobster specifically to make it, but do use fresh lobster for this sauce, not canned lobster meat – that is best in salads and sandwiches. For this gourmet recipe you will need fresh lobster meat for authentic results.
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