Turbot with Spinach and Garlic Sauce

Dab the turbot fillets with kitchen roll. Roughly dice the shallots. Wash the lemon with warm water and dab dry. Finely grate the zest and set aside, squeeze the lemon for juice. In a wide chrome steel pan, bring the fish stock to a boil with juice of one lemon, shallots, wine and peppercorns.

Place the turbot fillets in the lightly boiling broth form and simmer just below boiling point for three minutes with the lid closed. Remove the fish fillets with a flat scoop, place them on a plate and keep them warm with aluminum foil in a 60 °C stove with the lid closed.

Meanwhile, for the sauce, cook the gravy at high temperature without the lid until only 1/4 of the mixture is left.

In the meantime, select and rinse the spinach. In a wide chrome steel pan, heat the butter and sauté the dripping spinach. Squeeze the garlic and add it, turning the spinach until it falls together. Put the spinach in a sieve and squeeze well with a spoon. Then chop coarsely and return to the frying pan. Pour the cooked fish stock through the sieve. Simmer gently for three minutes with the lid on. Blend with a hand blender. Add sauce cream and season with pepper, lemon zest, salt and a pinch of nutmeg.

Arrange the turbot fillets on warmed plates. Garnish with the sauce.

Serve with: Wild Rice Perfumed Rice, Mix, Boiled Potatoes.

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