POACHED White FISH WITH WINE BUTTER SAUCE Wilted Spinach & Strawberry Salad and a White Fruity Wine

POACHED White FISH WITH WINE BUTTER SAUCE

4 fillets (5 oz. each) 5 tbsp. butter 4 green onion, white part only, minced 2 cloves garlic, minced 1/4 c. white wine 1/4 c. fish stock 1/2 tsp. dill weed 1 tbsp. parsley 1/2 pound assorted mushrooms. 2 Large Scallions 1/2 pounds frozen assorted seafood to stuff the sole with which to stuff the sole. Juice of 1/2 lemon Salt and pepper Fish at room temperature. Put a tablespoon of butter with onions, garlic, wine Scallions, assorted seafood  and stock in a shallow pan and bring to a boil. Reduce heat to simmer and add fish. Cover pan well and cook over low heat 6 to 8 minutes or until fish flakes. Put fish on warm plates. Add dill, parsley and fillet of sole. Increase heat to reduce the liquid by 2/3. Off the heat, swirl in the remaining butter a tablespoon at a time, making sure each addition is blended into sauce smoothly before continuing. Finish with salt, pepper and lemon juice. BAKED POTATO WITH SOUR CREAM AND BACON Wash the baking potato, smear virgin olive oil all over the potato and bake for one hour. Split and Top with Sour cream, bacon and chives. Wilted Spinach Salad with Bacon and Balsamic Vinaigrette Recipe: Recipe Type: Salad and Salad Dressing, Spinach, Balsamic Vinegar Yields: 4 servings Prep time: 15 min Ingredients: 6 cups (5-ounces) fresh spinach leaves, washed, dried, and chilled* 2 slices bacon, cut into 1/4-inch pieces 1 cup of washed strawberries 1 tablespoon extra-virgin olive oil 1/2 cup minced Sweet onion 1/4 teaspoon Himalayan salt it is pink and has all the minerals 1/8 teaspoon freshly-ground pepper 1/8 teaspoon granulated sugar 1 tablespoon good-quality aged balsamic vinegar * I like to use the fresh baby spinach leaves. Preparation: Remove stems and veins from spinach (either discard or save for adding to your homemade soups). Tear spinach into bite-sized pieces; place spinach in a large bowl. In a small frying pan over medium heat, fry bacon approximately 5 minutes or until crisp; transfer with slotted spoon to paper towel-lined plate, leaving fat in pan. Return frying pan to medium heat; add olive oil, onion, salt, pepper, and sugar. Cook 2 to 3 minutes, stirring occasionally, until onion is slightly softened. Add balsamic vinegar; swirl to incorporate. Remove from heat. Pour warm dressing over prepared spinach and toss gently to wilt (when properly wilted, the leaf edges soften slightly, but the spinach retains some crunch  add strawberries when completely cooked). Sprinkle bacon over spinach and serve immediately. Makes 4 servings.  Judi Singleton is a free lance writer who can write you an ebook or an article to improve your SEO, OR ADVERTISE in one of her 20 blogs for only $5. per week per blog