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1
In a medium saute pan, melt 3 tablespoons butter over medium low heat.
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2
Add shallot and cook until soft, about 3 minutes.
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3
Add mushrooms, thyme and garlic.
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4
Cook until soft, about 5 minutes.
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5
Add bread, and stir to combine.
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6
Add stock and simmer until bread has soaked up the liquid.
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7
Season with salt and pepper, stir in chives.
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8
Keep warm.
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9
Place olive oil and 1 tablespoon butter into a large saute pan over medium high heat.
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10
Add spinach and toss, using tongs, to wilt the leaves.
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11
Add sugar and season to taste with salt and pepper.
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12
Set aside and keep warm.
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13
Season both sides of fish with salt and cayenne pepper.
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14
In a saute pan large enough for fish to fit in a single layer, combine fish, buttermilk and dill.
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15
Cover and place over medium heat.
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16
When buttermilk begins to simmer, cook for 2 minutes.
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17
Turn fish and cook for about another minute.
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18
Fish is done when firm to the touch.
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19
Remove fish from pan and keep warm.
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20
In a blender or with an immersion blender, whirl buttermilk with remaining 4 tablespoons butter.
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21
When it is re-emulsified, season to taste with salt, pepper and lemon juice.
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22
In four shallow bowls, arrange spinach.
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23
Place fish on top, pour buttermilk sauce over each, topping it off with a spoonful of stuffing.
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24
Serve.
