Garnish à la Florentine (Florentine Garnish)

Ingredients

• For fish: 250 grammes leaf spinach
• butter
• poached fish
• Sauce Mornay
• For large cuts of meat: 10 spinach subrics
• semolina cooked au gras
• eggs
• grated cheese
• Sauce Demi-glace

Instructions

1. For fish: blanch 250 grammes of leaf spinach, then stew it in butter.
2. Arrange the spinach in the bottom of the dish and set the poached fish on it.
3. Cover the fish with Sauce Mornay and glaze.
4. For large cuts of meat: prepare 10 spinach subrics.
5. Cook a semolina mixture au gras, bind it with eggs and grated cheese, and shape it into 10 small disc-shaped croquettes.
6. Serve the meat garnish with a Sauce Demi-glace, strongly tomatoed and kept thin.