looks amazing, ok if i ask for recipe?
Thr recipie is for 4-6 persons. I say taht because it says 6, but we always run a bit short if we assume it is correct.
You need for the fish:
1kg Fish. We had cusk, but turbot is also ok. Cut in pieces of 150-200g
1 soupspoon cornstarch
6 small waxy potatoes
2 spoons sunflower oil
For the Beurre blanc
40g cold butter
200ml dry whitewine
1 soupspoon of whitewinevinegar
1 clove of garlic
30g black truffles
400g spinach (babyleaf is not recommended)
1 spoon butter
Melt the butter in a small pan. Dab the fish and dredge it with the stach.
Peel the potatoes and cut into thin slices. Put the slices on the fish, overlapping, like on the picture and brush with the butter. Then cover it and put into the fridge.
For the beurre blanc, dice a shallot and steam with a spoon of butter. Deglaze it with Wine and Vermouth and cook on medium heat for 7 mins. Pour in the stock and reduce for further 15 mins to 150ml.
For the spinach, dice garlic and shallot. Slice the truffe using a truffle slicer or something similar.
Clean and wash the spinach.
Cut a piece of parchment paper to fit into a frying pan. Pour a bit of sunflower oil in the pan, lay the paper on it and pour some more oil on it (this prevents the potatoes to stick to the pan. If it does, take out the whole paper and remove it carefully).
Take the fish out of the fridge and put it upside down into the heated pan. Fry under medium heat. The recipie says for 4mins, but we found it being too short, as the covered parts of the potatoes weren't done. So i recommend using a bit less heat and fry a bit longer, like 6-7minutes.
Take the fish out and put on a tray covered with parchment paper, and bake it at 150 degree celsius for 8 Minutes.
Afterwards keep warm.
For the spinach melt some butter in a pan, steam garlic and shallot. Then add spinach and truffles and cook for a few minutes to match your taste.. Season it with salt, pepper and nutmeg.
Pass the beurre blanc reduction through a sieve into another pan. season with salt and vinegar.
Add the rest of the cold butter (3 spoons) step by step and whisk constantly to become a bit creamy. It should not come to boil again.
Plating is up to you, but i made a bed of spinach, topped with the fish and added the beurre blanc around.
A small hint. Depending on the fish, the times to prepare may vary. We had a bit thicker pieces, what led to longer times to cook, as mentioned before. If you use thinner fish fillets, reduce times accordingly and monitor when cooking.