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Florentine Flan

Type: Fish
Serves: 1 people

Recipe Ingredients

1 tablespoon 15mlUnsalted butter
8 cups 320g / 11ozPicked and cleaned spinach leaves
2   Oysters
1 teaspoon 5mlGarlic
2 cups 474mlMornay Sauce - see * Note
  Salt - to taste
  Freshly-ground black pepper - to taste
1   Ten-inch blind-baked tart shell - (completely cooked) (shallow, 1" high)
1/4 cup 36g / 1.3ozGrated Swiss cheese
10   Spinach leaves - fried

Recipe Instructions

* Note: See the "Mornay Sauce" recipe which is included in this collection.

Melt the butter in a large saute pan, add the spinach and cook, stirring until completely wilted, about 4 minutes. Add the oysters and the garlic. Cook, stirring until the oysters plump, about 5 minutes. Using a wooden spoon, fold in the Mornay Sauce, and season. Cook until completely heated through and pour into the tart shell. Sprinkle the top of the tart with cheese and blast under the broiler until it melts, 3 minutes or so.

Meanwhile, fry the spinach leaves in hot oil for 2 minutes, season. When you remove the tart from the oven, top with the fried spinach leaves.

This recipe yields ? servings.

ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2189 broadcast 07-25-1996) - Downloaded from their Web-Site -


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