Turbot filled with crab and fresh herbs with a red wine sauce

60 g crab meat 20 cl red wine

15 g herbs 5 cl fish stock
2 cl cream 5 cl veal stock
2 cl white wine 60 g spinach, seasoned and sauteed in butter
120 g turbot 1 leaf basil
20 g celery, chopped 1 sprig dill
1 shallot, chopped 1 leaf tarragon
50 g butter

Combine crab meat with herbs, a little cream and white wine to moisten. Make an incision
on side of turbot and fill with crab meat mixture. Place turbot in a cooking pouch
without seasoning. Steam at 75° C for 10-12 minutes. Sweat celery and shallots
in a little of the butter, add red wine and reduce to a glaze, add fish stock and veal stock.
Reduce, pass and monté with butter. Place spinach on the plate, arrange fish on top.
Spoon sauce around the fish. Place fresh herbs on fish.