I love to hunt the reduced meats/fish section in Tesco. It the area where manners go out the window with people pushing in front and leaning across you all in the name of a good bargain. When I’m walking home from work, I walk right past the door of our local Tesco and I always end up in the same place. I simply take it home, freeze it and use it when I want to.
This florentine includes only three ingredients and is so easy to prepare. I had never tried gruyere before; it’s a hard cheese until you add heat which then turns it into a delicious gooey melted mess. When it’s younger it has a creamy nutty flavour but when it ages slightly it becomes more earthy.
I served with crushed new potatoes in a lemon, olive oil and parsley dressing.
2 fillets of plaice
100 g gruyere cheese (in cubes and a little grated)
250 g frozen spinach (defrosted and drained)