Wednesday, 31 October 2012

Fish with creamy spinach in red wine and butter sauce.

I promised myself I'd put more up more than a couple of posts this month. . . So here I am, being true to myself. Its not my ideal number, but its a start, my third post for this month. And its fish. Not just fish, but fish, with red wine, butter sauce and creamy spinach  . Sounds so English, and looks absolutely gorgeous and taste?.... I'm not going to tell you, you have to got to find out yourself. . Evil me. . 
So to begin with, this recipe is from my book, 'The Cook's Encyclopedia'. . Yup, there is one. And its my food bible. Its got everything I want to know about food and all there is to it. It was my perfect christmas gift. Thanks BIL.

Here's how the recipe works; pan fry the fish, make a butter and red wine sauce, some creamy spinach, plate it up and you got something beautiful. Its a long story about how I ended up using the fish I did, for this dish. To make it short, my fishmonger got me this fish he says I must try, that looks like a pomfret, and he called it coconut reaper or something like that. That name by the way I think existed only in his world. So I did my little research and finally figured the fish was a malabar trevally. Check this  link to know more. You can use any firm white fish to make this dish.

Lets get down to business.

Here's what you will need.
 250 ml red wine
100 ml port
A pinch of sugar
150 ml cream
100 gm butter
A bunch of spinach leaves
Nutmeg, finely grated
4 Fillets of any white fish
juice of 1/2 a lime
2 tsp oil
Salt and pepper

Here's how we do it.
Begin by preparing your fish. It would be best if you got your fish monger to make the fillets but you could give it a try yourself like I did. Masterchef in the air, a serrated knife around and I managed to make some beautiful fillets. Not bad huh. . Sprinkle the fish with lemon juice and some salt and keep aside.

Combine the port and red wine with the sugar in a saucepan and let it reduce to about a sixth of its volume. Easy with the sugar. You don't a sauce that is too sweet. Then add 50 ml of the cream and bring it to the boil. Season with salt and pepper.  Cut 60 gm of the butter and add to the red wine sauce. There, one element of your dish is ready. .

Next step. we get on to the spinach. Wash and drain the spinach and just add it a pan with 20 gm butter. Salt and pepper, grated nutmeg, then add the reamaing cream, let it simmer for 2 mins. Keep side. Creamy spinach: Done

And last the fish. Heat the oil and the remaining butter, place the fillets in, skin side down, (another little something I learnt on masterchef, )and saute slowly for about 3 to 5 mins oneach side. This would depend on which fish you are using. Be careful not to overcook the fish. Baste it with the butter as it cooks.  Fish: Done.

Time to plate up; Arrange it whichever way you like, you don't to worry about the order of the layering. Here's how I did it, Red wine sauce, Creamy spinach, And fish on top. And there it is, Fish with creamy spinach in a red wine and butter sauce.

Simple, elegant and heavenly.. .


  1. Hi Rona,
    I would like to try this recipe soon..what would you serve this with?like mashed potatoes or bread or something?

  2. You could serve it with toasted bread. This is almost a meal in itself though. All the best...