Turbot Steamed with Baby Spinach, Red Wine and Thyme

Turbot is one of my favourite fish dishes it being so healthy and tasty. One can fish for it so easily around the coast of Brittany, Ireland and the UK. Here is a wonderful way to prepare it which is quick and easy too!

Ingredients for 4 persons:

4 x turbot fillets skinned
450g baby spinach, washed
1 pinch nutmeg
sea salt and freshly milled white pepper

Sauce

8 shallots finely chopped
250m red wine
1 sprig thyme
300 ml home made fish stock

Method

Preheat the oven to 205 degrees. Placed the shallots, red wine and half the thyme in a pan and cook over a high heat until the shallots have absorbed all the wine. Add the fish stock and reduce by two-thirds.

Place the turbot on a steaming tray and steam over a pan of boiling water for 45 minutes. Just before the turbot is done, sweat the spinach over a high heat for 3 minutes. Drain and season with a pinch of nutmeg, salt and white pepper. Season the wine sauce, remove the thyme and reserve for garnish.

To serve put a quarter of the spinach in the centre of the plate, place the turbot fillet on top and pour over the sauce. Bon Appetit!