White Sauce
12 small perch fillets
1 teaspoon salt
¼ teaspoon pepper
2 cups white wine
3 pounds spinach
1 pound fettuccine noodles, cooked according to package directions and drained
¼ cup grated Parmesan cheese
1. Prepare sauce, place a piece of waxed paper directly on surface, and keep warm.
2. Wash and dry the fillets; place in a saucepan. Sprinkle with salt and pepper and pour in the wine. Simmer 15 minutes, or less, being sure fish remains intact.
3. Wash spinach. Place in a saucepan only with water that clings to leaves from washing. Cover saucepan and cook rapidly about 5 minutes, or until tender. Drain well and chop.
4. Arrange half the spinach in a 3-quart baking dish. Place half the fettuccine over spinach, and top with 6 fillets. Repeat layering with remaining spinach, fettuccine, and fish. Pour the warm sauce over all and sprinkle cheese on top.
5. Bake at 400°F 20 minutes, or until top is browned. Serve 2 fillets per person on a mound of fettuccine and spinach.
6 SERVINGS
White Sauce: Melt 5 tablespoons butter in a saucepan.
Blend in 5 tablespoons flour, 1 teaspoon salt, and ¼ teaspoon pepper; heat until bubbly. Gradually add 21/2 cups milk, stirring until smooth. Bring to boiling and cook, stirring until smooth. Bring to boiling and cook, stirring constantly, 1 to 2 minutes. Stir in pinch nutmeg.
ABOUT 2 1/2 CUPS SAUCE