Fillet the fish, remove the skin from the fillets. Prepare the fish stock for the sauce from the watered bones with white wine and root vegetables and strain. Cut the eight fillets into small pieces, reserve the cooking steps (approx. 60 g) for the farce.
Cut the cooking steps into small cubes and freeze lightly in the freezer together with the whipped cream. Whisk in a food processor to a fine farce, pass through a sieve and set aside to cool. Peel the beet tuber, grate finely, squeeze a little bit and stir a tsp into the fish farce. Season with salt, pepper and lemon.
Season the fish fillets with salt and lemon, coat four fillets with the farce to a thickness of just under a centimeter and press an anchovy into each of them. Place the fillets in a buttered sauté pan and place a second seasoned fillet on top of each. Pour in a little fish stock, cover with aluminum foil and cook in a hot oven at 180 °C for about 12 minutes.
For the sauce, boil the fish stock by half with about two-thirds of the champagne and the flour butter.
Add the heavy cream and reduce well repeatedly. Pour on the crème fraîche and before serving, stir the cold butter into the simmering sauce. Season with salt and lemon and pour the remaining champagne into the sauce before serving.
Remove the stems from the spinach, rinse, blanch in boiling hot water for ten seconds and quench when cool. Before serving
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