Royal Snook with Spinach and Mushrooms

Name: Royal Snook with Spinach and Mushrooms
Yield: 4
Ingredients: 1 snook of about 1 kg 200 g; 1 1/3 cup dry white wine; 1 1/3 cup 'poison' fumet (see recipe); 3 red onions, finely chopped; salt and black pepper to taste; 2 bunches of spinach; 150 g of raw mushrooms; parsley; For the vinaigrette:; 1 cup olive oil; 2/3 cup olive oil; salt and black pepper to taste

1
1 snook of about 1 kg 200 g
2
1 1/3 cup dry white wine
3
1 1/3 cup 'poison' fumet (see recipe)
4
3 red onions, finely chopped
5
salt and black pepper to taste
6
2 bunches of spinach
7
150 g of raw mushrooms
8
parsley
9
For the vinaigrette:
10
1 cup olive oil
11
2/3 cup olive oil
12
salt and black pepper to taste

Ingredients

1
1 snook of about 1 kg 200 g
2
1 1/3 cup dry white wine
3
1 1/3 cup 'poison' fumet (see recipe)
4
3 red onions, finely chopped
5
salt and black pepper to taste
6
2 bunches of spinach
7
150 g of raw mushrooms
8
parsley
9
For the vinaigrette:
10
1 cup olive oil
11
2/3 cup olive oil
12
salt and black pepper to taste

Directions

1
Prepare the fumet (recipe follows)
2
Place the fish, cleaned and scaled, in a baking dish, with the wine, fumet, and onions
3
Season with salt and black pepper
4
Bake in a hot oven (220°C) for 20 minutes, covered with aluminum foil
5
Make the vinaigrette by mixing all ingredients
6
In a refrigerator tray, mix together the spinach and mushrooms (washed and dried) with the vinaigrette
7
When the fish is cooked, remove the two sides, making two fillets from each side without removing the skin
8
Bake the spinach and mushrooms in the oven, covered with aluminum foil, for 2 minutes
9
Presentation: Place the fillets in the center of a plate, with the skin on top
10
Garnish with spinach and mushrooms
11
Drizzle a little vinaigrette over the fillets and sprinkle with parsley
12
Serves 4.