Turbot Saltimbocca with Potato Cream and Spinach

Method

1. Peel and cut yellow-fleshed potatoes into chunks; place in cold salted water and bring to a boil. Cook until tender.
2. While potatoes cook, prepare the fish: for each turbot fillet, place a sage leaf on top, then wrap with a slice of prosciutto.
3. When potatoes are tender, drain and pass through a food mill or mash. Add hot milk, butter, salt, lemon zest (from untreated lemons), and a drizzle of olive oil. Mix to create a creamy purée; keep warm.
4. In a skillet, heat a little olive oil and sauté spinach until wilted; season with salt and set aside.
5. In the same skillet (or a clean one), melt butter. Place the wrapped fillets skin-side down in the cold skillet, then turn heat to medium. Cook until the skin is crispy and golden. Flip and cook for another minute.
6. Remove the fish from the pan. Add a splash of white wine and a knob of cold butter, swirling to create an emulsified sauce. Season with salt.
7. To serve, spread the potato cream on a plate, top with the sautéed spinach, place the fish fillet on top, and spoon the pan sauce around.