2 ounces butter
4 4-ounce escolar fillets (120 g each)
salt and white pepper, to taste
1 pint fish stock
4 ounces spinach, stemmed
fresh lemon juice, as needed
4 fluid ounces Eggplant Purée, as needed, recipe follows
4 fluid ounces Carrot Purée, as needed, recipe follows
4 fluid ounces Tomato, Olive and Preserved Lemon Sauce, as needed, recipe follows
cilantro sprigs, as needed for garnish
black and white sesame seeds, toasted, as needed for garnish
1. Heat 1 ounce (30 grams) of butter in a sauté pan. Season the fish with salt and white pepper and sauté for 30 seconds. Turn the fillets, add the fish stock and bring to a boil. Place the pan in a 350°F (180°C) oven until the fish is done, approximately 10 minutes. Remove the fish and hold in a warm place.
2. Melt 1 ounce (30 grams) of butter in a sauté pan and cook until noisette. Add the spinach and toss until it wilts. Season the spinach with salt and white pepper and a little lemon juice. Hold for service.
3. On each of four warm plates, place one quenelle of Eggplant Purée and one quenelle of Carrot Purée. Top with the sautéed spinach, the Tomato, Olive and Preserved Lemon Sauce and a fillet. Garnish with cilantro sprigs and sesame seeds.