Seafood/Poached Turbot on Sauteed Spinach

By latin1

Willows Restaurant

Ingredients

• Court Bouillon
• 1 cup white wine
• 7 cups water
• 1 1/2 tsp whole black peppercorns
• 1 small bay leaf
• 1 tsp sea salt
• 1/2 stalk celery, coarsely chopped
• 1/2 carrot, coarsely chopped
• 1/2 onion, coarsely chopped
• 1 sprig fresh thyme
• Rasberry Beurre Blanc
• 1/4 cup raspberry vinegar
• 1/4 cup white wine
• 1 tbsp chopped shallots
• 1 bay leaf
• 1/4 cup whipping cream
• 1/2 cup unsalted butter
• salt and pepper
• Turbot
• 6-6 oz turbot fillets
• 2 tbsp butter
• 1/2 pound fresh spinach, washed
• 2 tbsp chopped shallots
• 1/2 cup fresh raspberries

Details

Servings 6

Preparation

Step 1

Court Bouillon
Combine all ingredients in a large saucepan. Bring to a boil. Lower heat and cook until reduced to 2-3 cups.

Raspberry Beurre Blanc
In a saucepan, combine the vinegar, wine, shallots and bay leaf. Cook over medium heat until the liquid is almost evaporated, approximately 3 minutes. Add the cream and continue to cook until the cream is reduced to a little over a half, approximately 2 minutes. remove from heat.
Slowly blend in the butter, adding small pieces one at a time. Strain the sauce through cheesecloth in a sieve.
add salt and pepper to taste.

Poached Turbot
in a heavy skillet, heat the Court Bouillon over medium heat until simmering. Poach the turbot in the liquid just until flaky, approximately 5 minutes.
Meanwhile in a suate pan, heat the butter over medium heat and saute the spinach and shallots 3 minutes or until wilted.
To serve, arrange the spinch to cover a platter. remove the turbot from the poaching liquid and place it in the center of the spinach, so that the green leaves are visible around the edge of the plate. Ladle the raspberry Buerre Blanc over the top. Garnish with the fresh raspberries arranged attractively over the turbot. Serve immediately.