Turbot with Beurre Blanc

Clean spinach, rinse and drain well. Blanch in boiling salted water for 3 minutes, rinse. Finely dice onion. Quarter and dice bell bell pepper. Heat 20 g butter in a saucepan, sauté onion and bell bell pepper cubes in it. Squeeze spinach well and add, mix well. Deglaze with the whipped cream. Season with salt, pepper and nutmeg.

2. lightly sauté shallot cubes in 10 g butter. Extinguish with stock, vermouth, wine and vinegar, make to 1/3 at high temperature. Gradually fold in ice-cold, diced butter with whisk. Do not make more sauce. Season with salt and pepper.

3. season turbot with salt, turn in flour on the other side and roast in heated oil until golden brown. Serve with spinach and beurre blanc.

Tip: Measure out the butter for the sauce in good time, divide into small cubes and ice in the freezer.

Tip: Did you know that one bowl of spinach covers about 50 percent of your magnesium needs?

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