Recipe: Pan-seared St. Pierre Fillets with Spinach and Mascarpone

1 In a large pan pour a good tablespoon of olive oil and a small knob of butter, when the mixture turns "miller's wife" color

Place your fillets, season them and pan-fry for 2 minutes on each side, then turn off the heat, cover and let rest for 5 minutes.

2 After this resting time, transfer your fillets with a spatula to a dish and place in the oven preheated to 70°(th3) while keeping the rendered juice in the pan.

3 Put your pan back on the heat then "deglaze" with your liquid cream, salt, then pour in your tablespoon of combava at boiling point, add your spinach leaves several times, then when they have all wilted, add your tablespoons of mascarpone, stir then cover and turn off the heat underneath.

Plating

Heat your spinach and divide it among well-heated plates with the equivalent amount of cream, place your St. Pierre fillets on top then grate a little lime zest on each and give a good grind of pepper mill.

* This spice that I love with its grapefruit and lemon flavors combined is among other products made in "sustainable" mode in cooperatives in Madagascar for example.