Steamed Turbot with Baby Spinach, Thyne & Red Wine

It is not unusual to see shoals of turbot close to the sea walls along the beautiful Brittany coast. This flat fish should be cooked with it's bones for additional flavor. Turbot are simple to prepare and very tasty. You will need - to serve four: 4 x turbot fillets skinned 450g of fresh baby spinach washed 1 pinch nutmeg pinch of sea salt pinch of freshly milled white pepper For the sauce 8 x shallots finely chopped 250ml of red wine 1 x sprig of thyme 300ml fish stock Method Preheat the oven to 205 degrees C Place the shallots, wine, and half the thyme in a pan and cook over a high heat until all the wine is absorbed. Add the fish stock and reduce by two thirds. Place the turbot on a steam pan from 6 to 8 minutes. Just before the fish is cooked, sweat the spinach over a high heat for three minutes. Drain and season with nutmeg, salt and pepper. Season the wine sauce. Serve the turbot on a bed of spinach accompanied with the sauce and a nice glass of Chablis.