Saute shallots in butter until they are soft. Add bouillon and simmer five minutes. Wash spinach and cook in covered stockpot with half of the stock-shallot mixture, stirring occasionally. Meanwhile, poach the Petrale in remaining shallot and stock (about 3 minutes). Remove Petrale and set aside, covered. Add Verjus to Petrale pan and reduce by half. Add basil and grapes. Mix in butter, 1 tablespoon at a time. Add salt and pepper to taste. Warm Petrale in sauce.
Divide spinach into four portions in the center of four warmed plates. Place Petrale on spinach and pour finished sauce over all.
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|Serving Size: 1 (194g)|
|Recipe Makes: 1|
|Calories from Fat: 829 (95%)|
|Amt Per Serving||% DV|
|Total Fat 92.1g||123 %|
|Saturated Fat 58.3g||292 %|
|Monounsaturated Fat 23.9g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 244mg||75 %|
|Sodium 663.4mg||23 %|
|Potassium 297.4mg||8 %|
|Total Carbohydrate 13.6g||4 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 13.6g|
|Protein 3g||4 %|
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Calories per serving: 872
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