FISH AND SEAFOOD (Mushroom with Tarragon soup)

Fish and Seafood are high in protein and low in calories, and make wonderfully creative in any season.

Turbot steamed with Baby spinach. Red Wine with Thyme.
Place the shallots, red wine and half the thyme in a pan and cook over a high heat unity the shallots have absorbed all the wine. Add the fish stock and reduce by three-four.
Place the turbot on a steaming tray and steam overall pan of boiling water for 30- 40 minutes.
Just before the end of the steaming time, sweat the spinach in a covered pan over a high heat for five minutes. Drain and season with a pinch of nutmeg, salt and white pepper. Season the wine sauce, remove the thyme and reserve for a garnish. If you liked.

To serve, put a quarter of the spinach in the center of the plate, place a turbot fillet on top and pour round the sauce.

MUSHROOM AND TARRAGON SOUP

Sweat the mushrooms, bay leaf, onion, garlic and celery in deep pan over a low heat for 8 minutes. Add the white wine, honey, white wine vinegar, vegetable stock, potato and four quarters of the tarragon and simmer for 35 minutes. Add the milk and liquidize in a food processor or blender with the remaining tarragon unit smooth the pass through a fine sieve. Season with salt and white pepper and reheat before serving.

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