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1
To prepare the Beurre Blanc, combine 1/2 cup wine, the shallot and bay leaf in a saucepan and reduce until almost dry.
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2
Add the cream, then whisk in the butter; set aside and keep warm.
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3
Combine the saffron, water and the remaining 2 tablespoons wine in a saucepan; boil until reduced by half.
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4
Pour into the beurre blanc, whisk, then strain through a chinois or fine mesh sieve.
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5
Keep the sauce warm.
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6
The Vinaigrette: Mix the olive oil with the vinegar and set aside.
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7
The Spinach: Melt the butter in a saucepan; add the pine nuts and raisins and cook until the butter browns.
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8
Add the spinach, salt and pepper and saute until wilted.
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9
Transfer to a warm plate.
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10
The Fish: Preheat the broiler.
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11
Season the flesh-side of the fillets with salt and pepper.
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12
Heat the olive oil in a nonstick skillet.
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13
Add the fish and saute over medium heat until crisp.
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14
Turn and cook for 30 seconds longer.
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15
Transfer to a heat-proof platter.
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16
Melt the butter in a small skillet.
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17
Add the chopped pine nuts and breadcrumbs, and cook until foaming.
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18
Spoon over the fish.
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19
Broil until golden brown.
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20
To Serve: Arrange the fish on the spinach.
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21
Spoon 2 tablespoons of the saffron beurre blanc over each fillet, then spoon 2 tablespoons of the vinaigrette around and on the Beurre Blanc, and over the fish, if you like.
