John Myers
Whitefish Fillet on Noilly Prat Sauce with Spinach, Beetroot and Fruits (autumn Variant)
The perfect whitefish fillet on noilly prat sauce with spinach, beetroot and fruits (autumn variant) recipe with a picture and simple step-by-step instructions.
- 185 g Whitefish fillet with skin
- 180 g Fresh spinach leaves
- 0,2 Pc Fresh mango
- 0,5 Pc Boiled beetroot
- 0,5 Pc Pickled pears with vanilla
- 2 tbsp Extra virgin olive oil
- 15 g Butter
- 2 cl Vermouth Noilly Prat
- 2 cl Salt and pepper
- 2 Pinches Dried dill
- 2 Pinches Ground cinnamon
- 2 Pinches Lemon juice
- Wash the fish with cold water and, if necessary, pluck out any remaining bones by hand. Peel the mango as needed … (1/4, 1/2, etc.). Cut part of it into oblong slices. Also cut the beetroot (Swiss German “Randen”) into slices. The pickled “pears in vanilla” are made at Schloss Herdern in Switzerland. I think that normal, pickled pears fit too (or pickled peaches) …
- Wash the spinach well. Melt the butter in a high saucepan and add the spinach, including any dripping water left over from washing, to the saucepan. Stir well and when the spinach has collapsed, reduce the heat to the minimum immediately and continue turning the spinach. When it begins to look a bit glassy, a greenish-yellow juice runs out and for a moment it gives off the fine scent of fresh, juicy clover and young Swiss chard in the steam, then it has been “à point”, as I like to say, since I met that moment perfectly for the first time. You can of course add a little salt, but I consistently omit all the spices (such as nutmeg) that are included in most of the recipes. Set the finished spinach aside and keep warm.
- On high heat, fry the fish skin side down in the olive oil. Add salt and pepper, put the lid on the pan so that the heat also cooks the fillet from above. After 1 1/2 – 2 minutes turn once briefly (30 seconds at most!) And reduce the heat to 1/ Deglaze the fish with Noilly Prat (or another vermouth), turn, reduce the heat further. Add dill, cinnamon and lemon juice and let simmer in this juice for a short while, covered, for another 30-40 seconds.
- Remove the fish from the stock and serve, add the spinach and pour a little of the sauce over both. For the slices of the ritual beets, add the mango and the pickled pear in vanilla and you can also sprinkle a pinch of cinnamon over the pear.
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