Summary

Ingredients

• 4 fish fillet (s), (fresh salmon trout fillets with skin)
• sea-salt
• Flour, for dusting
• some oil, for frying

For the vegetables:

• 2 shallot (s), (diced)
• 500 g spinach, fresh (alternatively frozen leaf spinach)
• 50 g butter
• Salt and pepper, from the mill
• nutmeg

For the sauce:

• 500 ml red wine
• 250 ml port wine
• 2 shallot (s)
• 1 tablespoon honey
• 100 g butter, cold
• salt

Also:

• 4 medium potato (s)
• 100 g butter

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Instructions

1. Preparation of the salmon trout:
2. Season the fish fillets with salt and lightly flour the skin side. Fry the fish on the skin side in a hot pan with a little oil. Weigh down the fillets with a saucepan for about 20 seconds so that they lie flat in the pan and the skin fries evenly. Only when the side of the skin is brown and crispy, turn the fish carefully and continue cooking at a low temperature for another minute.
3. Making the spinach:
4. Clean the fresh spinach, cut off the stems and wash well in a basin with plenty of cold water. If the spinach is very sandy, repeat this process. Then drain well.
5. Dice the shallots and fry them in a saucepan with butter. Add the drained spinach and briefly cook until soft. Season with the spices and add plenty of pepper.
6. TIP:
7. Depending on your preference, a few squirts of lemon give the spinach a special touch.
8. Making the sauce:
9. Chop the shallots and sauté in a little butter. Add red wine and port wine and reduce to a quarter (approx. 200 ml). Bind the reduction with the butter. She is then no longer allowed to cook. Season to taste with honey and salt.
10. Making the nut potatoes:
11. Peel the potatoes and cut into small cubes. Cook in boiling salted water. Brown the butter in a pan, add the cooked potatoes and toss in them carefully. This gives the potatoes a slightly nutty taste.