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Goldkeys Recipes	Cheesy Flounder Florentine	Share
Description:	I usually prefer a spicier fare but the cheesy is nicey. I increased the Gruyere cheese because I like Gruyere cheese and decreased the chicken stock. The original was too loose, and these changes helped make the meal more substantial.

Cook: Steven Goldsmith Servings:   4    Calories Total Fat Sat. Fat Trans Fat Poly Fat Mono Fat. Cholesterol Sodium Total Carbs Diet. Fiber Sugars Add Sugars Protein Vitamin A Vitamin B6 Vitamin B12 Vitamin C Vitamin D Vitamin E Vitamin K Calcium Iron Potassium Thiamin Riboflavin Niacin Phosphorus Magnesium Zinc Folate : Calories: 2,357 Per Serving: 589   Source:   Allrecipes.com

Preparation:   0:10 Cook Time:   0:55 Total Time:   1:05

Edit Recipe Images Serve. Should have paid more attention to the fish not breaking.

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Alternate Ingredients:

Ingredients

	Ingredient, Type	Amt	Unit	Calories Total Fat Sat. Fat Trans Fat Poly Fat Mono Fat. Cholesterol Sodium Total Carbs Diet. Fiber Sugars Add Sugars Protein Vitamin A Vitamin B6 Vitamin B12 Vitamin C Vitamin D Vitamin E Vitamin K Calcium Iron Potassium Thiamin Riboflavin Niacin Phosphorus Magnesium Zinc Folate	Calories	Grams	Note
1	Flounder, Filet	1.0		lb	385	448
2	Cheese, Gruyère	1/2		cup	223	54
3	Milk, Whole	1 1/2		cup	240	360
4	Fettuccine	1.0		package (9.0oz)	733	255
5	Butter, Salted	1/4		cup	400	56	Divided
6	Flour, Bleached	1/4		cup	110	30
7	Chicken Stock	1.0		cup	10.0	240
8	Mustard, Country Dijon	1.0		tsp	5.0	5
9	Pepper, Black	1/4		tsp	1.4	1
10	Nutmeg, Ground	1/4		tsp	2.9	1
11	Cheese, Parmesan	1/3		cup	147	37
12	Spinach, Cut Leaf Steam’ables			package (10.0oz)		0
13	Cheese, Gran Padano			cup		0
14	Spinach, Frozen Leaf	1.0		package (12.0oz)	100	340
Recipe Total:				2,357	1,826

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Directions

			Directions:
	1	Preheat oven to 400°.
	2	Defrost Flounder Filet, if frozen.
	3	Grate Gruyère Cheese.
	4	Pour Milk into a large skillet, over medium heat.
	5	Place fillets into milk.
	6	Bring to a simmer and cook fish in milk for 1 minute.
	7	Transfer fillets to a plate and pour milk into a small mixing bowl.
	8	Cook Fettuccine.
	9	Transfer pasta to casserole dish and toss with 1 Tbl Salted Butter.
	10	Melt 3 Tbl Salted Butter in skillet at #5 and whisk Flour into butter.
	11	Stir constantly until mixture forms a paste. Cook additional 1 min.
	12	Whisk milk and Chicken Stock into flour mix until thoroughly combined.
	13	Bring to a simmer, then reduce heat to low. Continue to simmer at #4 until sauce has thickened, about 10 min, stirring often.
	14	Remove from heat. Whisk in Dijon Mustard,Black Pepper,Ground Nutmeg, ¼ cup Parmesan Cheese & ¼ cup Gruyère Cheese.
	15	Spread Spinach over fettuccine; top with fillets, sauce and remaining cheeses.
	16	Bake until sauce is bubbling, about 15 minutes. Broil until cheese top is browned, about 2 minutes.
	17	Serve

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