Char fillet on leaf spinach with saffron sauce

Ingredients for 4 servings:

• 1 tbsp butter
• 1 shallot(s), diced
• 1 tbsp flour
• 200 ml dry white wine (e.g. Riesling)
• 50 ml dry vermouth
• 300 ml fish stock
• 0.1 g saffron
• Salt
• 50 ml cream
• 100 g leaf spinach, prepared and weighed
• 1 clove(s) garlic
• salt and pepper
• 1 tbsp oil, neutral
• 4 fish fillets (char fillets with skin)
• 1 tbsp oil, neutral
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Fish course in my menu on 06.10.12

Melt the butter and sauté the diced shallots until translucent. Sprinkle the flour over the pan, stir, and sauté. Deglaze with white wine and Noilly Prat and bring to a boil. Add the saffron and fish stock and simmer over medium heat for about 30 minutes. Meanwhile, wilt the chopped spinach in the oil with the chopped garlic, then season to taste. Halve the fish fillets and fry them skin-on in a pan in oil, seasoning with salt and pepper. This will take 5-8 minutes, depending on the thickness of the fillets. Season the sauce to taste before serving and blend it with the cream until it froths. The consistency should be somewhere between a sauce and a soup. To serve: Place the sauce in a deep dish. Place a little spinach in the center and arrange the fried char fillets on top.