FISH: To fish lovers, this is a simple but delicious recepe to follow.

BAKE BRILL WITH MUSSELS AND SPINACH:



4 fillets of brill, halibut, turbot or monk fish, about 2 lb. total weight

2 -2 ½ lbs. mussels

2 lbs. spinach

2/3 cup whipping cream

pinch of saffron

1-2 tsp. curry powder

1 oz. unsalted butter

1 cup dry white wine

salt and pepper




Wash spinach, rinse and squeeze out as much liquid from it as possible.

Put mussels in a large pot with the wine. Cover pot and cook over high heat for a few minutes, or until mussels open. Drain mussels and strain cooking liquid into a small pan. Shell and reserve mussels. Boil cooking-liquid over medium-high heat to reduce its volume by half; then keep it warm over low heat.

Preheat oven to 350 degrees. F. Grease a baking dish and arrange spinach in the bottom, while placing fish fillets on the top. Sprinkle fish with salt and pepper to taste and top fish with dots of butter. Cover dish loosely with foil. Bake fish for 10 -15 minutes or until fish is white and firm and flakes with a fork. Pour off excess cooking liquid from baking dish and keep it warm.

Add curry powder and cream to the reduced mussel-cooking liquid and whisk in well to combine. Bring sauce to a gentle boil and simmer for a few minutes at reduced heat to slightly thicken it. Add saffron and salt and pepper to taste; then return mussels to the sauce. Cook gently to heat through. Pour sauce over fish to serve.


NOTE: If preferred, substitute spinach with 1 cup of chopped shallot.