Over a medium flame, heat the olive oil in a saucepan and add in the
chopped shallot, garlic, celery and ginger. Stir them for 2-3 minutes
until they soften slightly. (Make sure they have not browned.)
Add the chopped carrots and fennel, a pinch of salt and pepper and continue
to stir for an additional 5-7 minutes until the carrots and fennel soften,
again trying to avoid any browning.
When the vegetables are soft, add in the coriander powder and stir for
one minute. Add in the chicken stock or bouillon and gently bring the
mixture to a boil. Turn down heat and gently simmer for 15-20 minutes,
until the carrots and fennel easily mash with gentle pressure.
Remove the mixture from the heat and place in a blender or puree with
a hand-held blender.
If possible, strain the sauce through a fine meshed strainer into a clean
pot. Reheat to a simmer and gradually whisk in the butter piece-by-piece,
while also keeping the sauce from coming to a boil. Finish seasoning to
taste with salt and pepper. Set aside in a warm place for the meal.
When ready to eat, heat two pans over high heat and place the oil in
them for the fish and the spinach.
Salt and pepper the fish filets on both sides and place carefully on
the pan, trying to avoid dropping the fish in and splashing the hot oil.
Turn down the heat to medium and turn the fish when the first side is
golden brown. In the other hot pan, place in all the spinach - with will
shrink dramatically to fit the pan - and toss with tongs to cook through.
After turning, add in the butter and salt and pepper to taste, as well
as a pinch of nutmeg. Continue to cook over high heat for two-three minutes.
When ready to serve, place the spinach in the center of four plates and
place the cooked fish on top.
Carefully pour the sauce around the perimeter of the plate and serve