Recipe - Steamed Fillets Of Sole With Grapes And Spinach

STEAMER
One half Lemon; juice of
1 Star anise
50 ml White wine vinegar
1 Bayleaf
4 Peppercorns; black
25 g Celery; leaf
1 small Carrot; chopped
2 Fennel herb
One fourth Fennel bulb

VEGETABLES
115 g Green grapes
225 g Spinach; chopped
2 ounce Butter
125 ml Cream
1 Onion; chopped
Nutmeg
Salt and pepper

Prepare the steamer.

Place all the ingredients into the base of the steamer and top up with
water. Bring up to the boil.

Fillet the fish and remove the skin. Fold and season. Place into the
steamer and cook for 34 minutes depending on the size and thickness of the
fish.

Prepare the spinach and wash thoroughly, chop finely.

Heat a pan and add the butter, add the onions and sweat off. Add the
spinach season with a little nutmeg and salt and pepper. Cover with a lid
and cook over a moderate heat for 2 minutes.

Stir thoroughly, and add the cream, bring back to the boil. Skin the grapes
and add to the fish steamer during the last minute of cooking.

Drain any excess amount of liquid from the spinach and serve immediately.

Place spinach into a mould, place the fish on top and scatter over the
grapes. Serve with hollandaise sauce around the outside and blow torch.

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