Turbot Saltimbocca

Method

1. Fillet the turbot: cut near the backbone, use your finger to detach the fillet, remove innards, and cut around the head to avoid waste.
2. Season each fillet with a sage leaf, salt, and freshly ground black pepper.
3. Dust only one side of each fillet with flour.
4. Boil the potatoes starting from cold water until tender (test with a skewer).
5. Prepare the spinach: remove the tough lower stems and wash thoroughly.
6. In a hot iron pan, add butter and sauté the spinach with a pinch of salt until wilted but still bright green. Remove and set aside.
7. Clean the pan with paper towel, add more butter and a drizzle of olive oil. Place the fillets skin-side down (floured side down) in a cold pan to prevent the skin from curling. Cook until golden.
8. When potatoes are cooked, peel them and pass through a potato ricer.
9. Add a splash of white wine to the pan with the fish, turn the fillets, turn off the heat, and let rest for a few minutes.
10. Warm the milk. To the riced potatoes, add warm milk, olive oil, grated lemon zest, and salt. Mix gently (do not use an immersion blender). Adjust with more milk for desired consistency.
11. Plate: spread mashed potatoes on the plate, place a fish fillet on top, add some spinach, then another fillet, and more spinach.
12. Prepare a quick sauce: use the pan residues, add a bit of white wine and cold butter, emulsify. Pour over the fish.
13. Serve immediately.