Turbot with Spinach & Gruyére

1 lb spinach leaves
Salt and white pepper to taste
1 1/4 lbs turbot or sole fillets
2 Tbsp unsalted butter
1 cup whipping cream
Grating of fresh nutmeg
1/4 cup dry vermouth
3/4 cup Gruyère cheese, shredded
Lemon zest, for garnish

Wash spinach under cold running water; do not dry. Place in a large skillet, cover, and cook just until limp. Squeeze out any excess moisture. Season spinach with salt and pepper and then spoon into a buttered baking dish. Arrange fish fillets on top. Melt butter in the skillet, then add cream and nutmeg. Reduce to 3/4 cup or until slightly thickened. Stir in the vermouth. Remove from heat and add 1/2 of the cheese. Season generously with salt and pepper. Spoon sauce over fish. Top with remaining cheese. Bake at 375°F for 20 minutes or until flesh of fish separates when tested with a fork. Place under the broiler to brown. Sprinkle with lemon zest.

Makes 4 servings

Allergy Warning: Contains MilkContains Fish

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