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1
Pick over spinach to remove tough stems and blemished leaves.
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2
Bring quantity of water to boil and add spinach.
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3
Cook, stirring occasionally, 2 minutes.
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4
Drain well and when cool enough to handle squeeze to remove excess liquid.
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5
There should be slightly less than 1/2 cup.
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6
Drop lettuce leaves into boiling water and stir down gently until all are immersed.
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7
Let simmer minute or two or until leaves are wilted.
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8
Drain.
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9
Arrange on kitchen towel to dry briefly.
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10
Cut away small portion of tough center section at stems.
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11
Put clams into small saucepan and add wine.
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12
Cover and bring to boil.
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13
Let simmer until clams are opened.
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14
Cut fish fillet lengthwise in half.
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15
Lightly score on each side using sharp knife.
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16
Cut halves diagonally into one-inch-wide pieces.
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17
Set aside.
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18
Cut shrimp in half crosswise.
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19
Set aside.
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20
Heat 2 tablespoons butter in skillet and add scallions and garlic.
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21
Cook briefly, stirring, without browning.
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22
Add fish and shrimp and cook, stirring gently.
-
23
Sprinkle with salt and pepper and cook 3 minutes.
-
24
Remove from heat.
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25
Remove 5 clams from shells and add to fish and shrimp.
-
26
Leave remaining clams on half shell and set aside.
-
27
Put spinach in food processor or blender and add 1/4 cup of fish stock.
-
28
Blend thoroughly.
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29
Add remaining stock and 1/4 cup of cream and blend.
-
30
Pour mixture into saucepan and add remaining cream.
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31
Bring to boil.
-
32
Add salt and pepper to taste.
-
33
Open lettuce leaves and fill centers with fish mixture.
-
34
Fold leaves over gently to make neat packages.
-
35
Butter baking dish large enough to hold packages in one layer.
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36
Arrange close together.
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37
Heat remaining 2 tablespoons butter in skillet and add turnip, celery and carrot.
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38
Cover and cook, stirring occasionally, 4 minutes.
-
39
Pour spinach sauce over filled lettuce leaves.
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40
Drain julienne vegetable strips and sprinkle over lettuce leaves.
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41
Arrange clams on half shell on top, shell side down.
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42
Preheat oven to 350 degrees.
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43
Cover the dish with foil and bake until heated through, 10 to 15 minutes.
-
44
Do not overcook or fish and seafood will dry out.
