Florentine usually indicates that spinach is in the ingredients.
It's very easy to cook spinach - if it's young and tender, then it just needs a quick flash to cook it - alternatively, you can buy frozen ready cooked spinach which will work adequately.
It makes a complete meal with the addition of some crusty bread and a salad.
2 oz (50g) butter
2 oz (50g) plain flour
1 pint (600ml) milk
salt and pepper to taste
8 oz (250g) pasta shells
2 eggs, hard boiled and chopped
6 oz (150g) cooked smoked haddock - flaked and bones removed
4 oz (100g) cooked peeled shrimp (prawns)
1lb 8oz (600g) cooked spinach - chopped finely
parmesan cheese to taste
First heat your oven to Gas Mark 5, 375F or 190C
Make the sauce. Melt the butter in a pan and thoroughly mix in the flour. Cook about 1 minute - gradually add the milk, stirring all the time. Once incorporated, then cook for about 3 minutes, stirring continually. Taste and adjust seasoning - remember you're using smoked haddock though - go easy on the salt!
Boil the pasta until just cooked.
Combine the fish, eggs and pasta and place half the mixture into a greased oven proof dish. Layer the spinach on top and then the remaining pasta mixture.
Sprinkle the parmesan over and bake in the oven for about 30 minutes.
This seafood recipe is very versatile - you could easily substitute canned fish (tuna for instance) and frozen spinach - it could be a storecupboard meal.
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By Liz Alderson, Mar 26, 2017
Really tasty seafood pasta florentine. A beautiful mixture of shrimp, pasta, white sauce, parmesan and spinach.
Prep Time: 15 minutes
Cook time: 30 minutes
Main Ingredient: shrimp, milk, pasta, spinach