Source: U.S. Department of Defence
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Fish Florentine
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 502 00
FISH FLORENTINE
Yield 100
Portion 4 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
194 cal
5g
21 g
10 g
68 mg
448 mg
50 mg
Ingredient
Weight
Measure
Issue
ONIONS,FRESH,SLICED
5 lbs
1 gal 1/2 qts
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
SUGAR,GRANULATED
7/8 oz
2 tbsp
1/8 oz
1/3 tsp
PEPPER,BLACK,GROUND
SOY SAUCE
10-1/8 oz
1 cup
5 lbs
3 qts
SPINACH,FROZEN
EGG WHITES
5-2/3 oz
1/2 cup 2-2/3 tbsp
JUICE,LEMON
1-5/8 oz
3 tbsp
NUTMEG,GROUND
1/4 oz
1 tbsp
FISH,CATFISH,FILLET
30 lbs
1 oz
2 tbsp
OIL,SALAD
PEPPER,RED,GROUND
1/8 oz
1/4 tsp
PAPRIKA,GROUND
1/2 oz
2 tbsp
3/8 oz
1/3 tsp
SALT
CHICKEN BROTH
2 qts
4-1/2 oz
1 cup
CORNSTARCH
WATER
1 lbs
2 cup
Method
1 Stir-cook onions with sugar and pepper in a lightly sprayed steam-jacketed kettle or stockpot 8 to 10 minutes, or until tender. Add
soy sauce; stir and remove from heat.
2 Drain spinach. Press out excess liquid. Blend spinach, beaten egg whites, lemon juice, nutmeg.
3 Combine spinach with onion mixture. Divide evenly among 5 steam table pans. Roll fish filets and place on top of spinach
mixture, placing 20 rolls per pan. Set aside for use in Step 6. CCP: Refrigerate at 40 F. or lower.
4 Heat oil with paprika and red pepper in steam-jacketed kettle or stockpot. Add chicken broth and salt; stir to blend well. Bring to a
boil. Reduce heat to a simmer.
5 Blend cornstarch and cold water; stir to make smooth slurry. Add slurry to hot liquid, stirring constantly. Reduce heat; simmer 3
to 5 minutes or until thickened, stirring frequently to prevent sticking. CCP: Temperature must register 165 F. or higher for 15
seconds.
6 Pour 1-3/4 cups red pepper sauce/glaze evenly over fish to coat top and sides. Cover. Using a convection oven, bake at 325 F.
25-30 minutes on high fan, closed vent. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. DO NOT
OVERCOOK.
7 Remove from oven. Serve one fish roll with spinach/onion mixture. CCP: Hold at 140 F. or higher for service.
Notes
1 Any white flesh fish fillet can be substituted for catfish.
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https://theodora.com/recipies/meat_fish_and_poultry/fish_florentine.html Copyright © 1995-2019 ITA all rights reserved.
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| Yield: 100 | Portion: 4 Ounces |
| Calories: | 194 cal |
| Carbohydrates: | 5g |
| Protein: | 21 g |
| Fat: | 10 g |
| Cholesterol: | 68 mg |
| Sodium: | 448 mg |
| Calcium: | 50 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| ONIONS,FRESH,SLICED | 5 lbs | 1 gal 1/2 qts | |
| COOKING SPRAY,NONSTICK | 2 oz | 1/4 cup 1/3 tbsp | |
| SUGAR,GRANULATED | 7/8 oz | 2 tbsp | |
| PEPPER,BLACK,GROUND | 1/8 oz | 1/3 tsp | |
| SOY SAUCE | 10-1/8 oz | 1 cup | |
| SPINACH,FROZEN | 5 lbs | 3 qts | |
| EGG WHITES | 5-2/3 oz | 1/2 cup 2-2/3 tbsp | |
| JUICE,LEMON | 1-5/8 oz | 3 tbsp | |
| NUTMEG,GROUND | 1/4 oz | 1 tbsp | |
| FISH,CATFISH,FILLET | 30 lbs | ||
| OIL,SALAD | 1 oz | 2 tbsp | |
| PEPPER,RED,GROUND | 1/8 oz | 1/4 tsp | |
| PAPRIKA,GROUND | 1/2 oz | 2 tbsp | |
| SALT | 3/8 oz | 1/3 tsp | |
| CHICKEN BROTH | 2 qts | ||
| CORNSTARCH | 4-1/2 oz | 1 cup | |
| WATER | 1 lbs | 2 cup |
| Method: | |
|
1 Stir-cook onions with sugar and pepper in a lightly sprayed steam-jacketed kettle or stockpot 8 to 10 minutes, or until tender. Add soy sauce; stir and remove from heat. 2 Drain spinach. Press out excess liquid. Blend spinach, beaten egg whites, lemon juice, nutmeg. 3 Combine spinach with onion mixture. Divide evenly among 5 steam table pans. Roll fish filets and place on top of spinach mixture, placing 20 rolls per pan. Set aside for use in Step 6. CCP: Refrigerate at 40 F. or lower. 4 Heat oil with paprika and red pepper in steam-jacketed kettle or stockpot. Add chicken broth and salt; stir to blend well. Bring to a boil. Reduce heat to a simmer. 5 Blend cornstarch and cold water; stir to make smooth slurry. Add slurry to hot liquid, stirring constantly. Reduce heat; simmer 3 to 5 minutes or until thickened, stirring frequently to prevent sticking. CCP: Temperature must register 165 F. or higher for 15 seconds. 6 Pour 1-3/4 cups red pepper sauce/glaze evenly over fish to coat top and sides. Cover. Using a convection oven, bake at 325 F. 25-30 minutes on high fan, closed vent. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. DO NOT OVERCOOK. 7 Remove from oven. Serve one fish roll with spinach/onion mixture. CCP: Hold at 140 F. or higher for service. Notes 1 Any white flesh fish fillet can be substituted for catfish. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence