3/4 cup Sauternes
1/4 cup white wine vinegar
1/4 cup minced shallots
1 tomato, peeled, seeded and diced
2 tablespoons whipping cream
1 1/4 cups well-chilled unsalted butter, cut into
20 pieces (20 tablespoons)
Salt and freshly ground white pepper
All-purpose flour, salt, paprika, cayenne pepper
Four 7-ounce sheepshead or sole fillets
1 tablespoon clarified butter
2 pounds spinach, rinsed and stemmed
1 tomato, peeled, seeded, and cut into 1/4-inch-wide strips

Combine Sauternes, vinegar and shallots in heavy small saucepan. Boil until reduced to 2 tablespoons, stirring occasionally. Add diced tomato and cook over medium heat until almost all liquid evaporates, stirring frequently, about 10 minutes. Add cream and bring to boil. Remove from heat and whisk in
2 pieces butter. Reduce heat to low and whisk in remaining butter, 1 piece
at a time, removing pan from heat briefly if drops of melted butter appear.
(If sauce breaks down at any time, remove from heat and whisk in 2 tablespoons cold butter.) Purée sauce in blender. Season with salt and
freshly ground pepper. Keep warm in water bath or vacuum bottle.
Combine flour, salt, paprika and cayenne on large plate. Dredge fish in flour; shake off excess. Heat clarified butter in heavy large skillet over medium-high heat. Add fish and cook until just opaque, about 2 minutes per side. Transfer to platter. Tent with foil.
Meanwhile, cook spinach in another heavy large skillet over medium-high heat until just wilted, tossing frequently. Divide spinach among plates. Arrange fish atop spinach. Spoon sauce over. Garnish with tomato strips. Serve immediately. Serves 4.