Florentine Catfish

Description
A Catfish recipe.

Ingredients

 * 6 to 8 U.S. farm-raised catfish fillets
 * 3 cups water
 * 1 lemon, sliced
 * 10 ounce package frozen, chopped spinach
 * 4 tablespoons butter
 * 1 clove garlic, minced
 * 3 green onions, finely chopped
 * 4 tablespoons flour
 * 2 cups milk
 * ½ teaspoon dry mustard
 * ½ teaspoon white pepper
 * 1 teaspoon salt
 * 3 teaspoons lemon juice
 * 1 cup grated Swiss cheese, divided

Directions

 * 1) In a large saucepan, bring the water and lemon slices to a slow simmer.
 * 2) Add the catfish fillets and poach gently for about 8 minutes.
 * 3) Remove fillets and drain well.
 * 4) Thaw and drain the spinach.
 * 5) Place it in a kitchen towel and squeeze the moisture from the spinach.
 * 6) Set aside.
 * 7) Melt butter in a heavy saucepan.
 * 8) Add green onions and garlic.
 * 9) Cook briefly to soften.
 * 10) Add flour and stir constantly while the roux cooks.
 * 11) Do not brown.
 * 12) Slowly add the milk, continuing to stir until the sauce is smooth and thickened.
 * 13) Add reserved spinach, seasonings, lemon juice, and ½ cup of the cheese, mixing well (the sauce may be prepared ahead to this point and refrigerated until needed, up to 2 days).
 * 14) When you are ready to serve, place the cooked catfish fillets in a lightly buttered 9- by 3-inch baking dish or individual au gratin dishes.
 * 15) Cover with sauce and top with remaining cheese.
 * 16) Bake at 350°F for 15 minutes or until bubbly.
 * 17) Finish under the broiler to lightly toast the cheese.
 * 18) Serve immediately.