Peel the potatoes and cut into thin slices. Cover a butter-coated tin with it. Season with salt and pepper. Spread the spinach leaves on top. Scatter the shallot cubes on top. Season with nutmeg and a little salt. Pre-bake in the oven at 250 degrees for 5 minutes.
In the meantime, reduce the lime juice with the zest, port wine and fish stock by half. Beat the egg yolks over a water bath until creamy. Mix in the cooled reduction. Top with 75 g butter. Season with basil, sugar, salt and pepper.
Place the fish fillet (of your choice) on the spinach. Pour the seasoning and the hollandaise on top. Bake in the oven at 160 degrees for about 6-8 minutes.
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.