FISH POACHED IN BUTTERMILK

Steps:

• In a medium saute pan, melt 3 tablespoons butter over medium low heat. Add shallot and cook until soft, about 3 minutes. Add mushrooms, thyme and garlic. Cook until soft, about 5 minutes. Add bread, and stir to combine. Add stock and simmer until bread has soaked up the liquid. Season with salt and pepper, stir in chives. Keep warm.
• Place olive oil and 1 tablespoon butter into a large saute pan over medium high heat. Add spinach and toss, using tongs, to wilt the leaves. Add sugar and season to taste with salt and pepper. Set aside and keep warm.
• Season both sides of fish with salt and cayenne pepper. In a saute pan large enough for fish to fit in a single layer, combine fish, buttermilk and dill. Cover and place over medium heat. When buttermilk begins to simmer, cook for 2 minutes. Turn fish and cook for about another minute. Fish is done when firm to the touch.
• Remove fish from pan and keep warm. In a blender or with an immersion blender, whirl buttermilk with remaining 4 tablespoons butter. When it is re-emulsified, season to taste with salt, pepper and lemon juice.
• In four shallow bowls, arrange spinach. Place fish on top, pour buttermilk sauce over each, topping it off with a spoonful of stuffing. Serve.