Sea bass on Beaujoulais spinach

Name: Sea bass on Beaujoulais spinach
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Spinach; 2 Shallots; 5-6 Tbsp Olive oil; 200 ml Beaujoulais (French red wine); 50 g Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 2 TABLESPOONS Balsamic Vinegar; 8 (approx. 640 g) ready-to-cook sea bass fillets; 7-10 Tbsp fresh rosemary

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Spinach
2 Shallots
5-6 Tbsp Olive oil
200 ml Beaujoulais (French red wine)
50 g Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
2 TABLESPOONS Balsamic Vinegar
8 (approx. 640 g) ready-to-cook sea bass fillets
7-10 Tbsp fresh rosemary

Directions

1
Sort the spinach, wash thoroughly several times and drain well. Peel and finely dice the shallots. Heat 2 tablespoons of olive oil and sauté the shallots in it until translucent. Add the spinach, allow to collapse and pour on the Beaujoulais.
2
Bring to the boil and allow the stock to reduce by half. Dice well chilled butter and stir into the spinach. Season to taste with salt, pepper, nutmeg and vinegar. Keep warm. Wash the fish fillets, dab dry and season the meat side with salt and pepper.
3
Heat the remaining olive oil in a pan and fry the fillets crisply on the skin side first. Turn, cover the skin side with rosemary and season with salt and pepper. Fry at low heat for about 2 minutes.
4
Arrange the spinach on plates and arrange the fillets on top. Serve with boiled potatoes, e.g. Bamberger croissants.