Two of spring’s darlings: radishes and spinach. I would pair this with any of our lake fish: salmon, whitefish or trout. It would also be nice over rice or pasta for a quick dinner.
- 1 shallot
- 1 bag spinach
- ¼ C white wine
- ½ C cream
- ½ bunch radishes
- Clean the spinach and cut into ribbons
- Clean the radishes and slice thinly
- Dice the shallots
- In a frying pan heat a glug of olive oil and sweat the shallot with salt and pepper until soft
- Add the wine and reduce until syrupy
- Add the cream and bring to a bubble
- Toss the spinach with the warm cream sauce and let wilt gently off the heat
- Place the seared fish, skin side up on a plate and top with the spinach sauce
- Sprinkle with the radishes and serve