Auberge de la Selune (Normandy, France): Panache of sea bass and salmon in a butter and grapefruit sauce

This fish recipe can be served as a main course or as a hot entrée. It is very appreciated by the Auberge's guests because of the marriage of these two fishes associated to the light acidity given by the grapefruit.

For 8 people

1 kg salmon
1,5 kg sea bass
5 grapefruits
100 g shallots
250 g butter
1 kg spinach
fresh cream
salt, pepper

Wash, empty, scale the sea bass and the salmon. Cut 8 escalopes of 70 or 80grammes in each fish fillet.

Peel, cut the grapefruits and keep the juice.

Reduce with the shallots and the grapefruit juice. Add a teaspoon of cream and 250 grammes of butter to make the grapefruit butter.

Cook the spinach.

Steam the fish fillets.

On a plate, display the spinach, then the fish fillets, the warmed grapefruit pieces and coat with the grapefruit butter.