Poached Redfish with Mushrooms & Thyme*

3 oz leaf spinach
5 to 6 oz redfish (red drum)
Small pinch salt
3 turns fresh black pepper (from peppermill)
2 to 3 oz stock
3 mushrooms, sliced
1/2 tsp chopped fresh thyme
1/4 tsp sweet butter

Blanch spinach in 1 oz water and keep green and firm; set aside. Season fish with salt and pepper and simmer in stock for about 5 to 6 minutes.

Sauté mushrooms and thyme in butter.

Arrange spinach on plate. Top with fish, mushrooms, and thyme. Serve with 1 T natural stock.

Suggestion:

• Salmon may be substituted for the redfish.