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RINSE the leek and cut into small rings, set a small handful aside for garnish. PEEL the shallots and cut them as fine as you can. HEAT a little bit of butter in the small saucepan and saute the leek and half of the chopped shallot.
POUR in the red port and let it come to a boil. Then turn down the heat and let it simmer on low heat for 15 minutes. BRING a medium-sized pan filled with water to a boil. PEEL the roseval potatoes and cut them into cubes.
BOIL the potatoes for 5 minutes, depending on the size of the cubes. They shouldn't cook too long, because we're going to cook them some more later on. REMOVE them for the water using the skimmer and spread them on a clean kitchen towel to let them cool off a bit.
RINSE the spinach in cold water, you can decide to get rid of the large stems if you prefer, and pat it dry using a lettuce centrifuge. PEEL and cut the garlic cloves as fine as you can.
CUT the chestnut mushrooms into quarters and tear the larger oyster mushrooms into pieces. PRE-HEAT the oven to 140 degrees Celsius or 285 degrees Fahrenheit.
PLACE the cherry tomatoes into the small oven dish and drizzle with olive oil, pepper and salt.
STRAIN the red port to get rid of the shallot and leek. PLACE the red port back onto the heat. CUT about 100 gram of butter into cubed and add a cube at a time, keep on whisking until the sauce thickens.
PAT the red perch fillets dry and season with pepper and salt. HEAT olive oil and butter in the medium-sized skillet and carefully place the fillets into the pan. COOK the fillets on both sides for 3 minutes.
Meanwhile, place the tomatoes in the oven for 5 minutes. HEAT olive oil in the large skillet and add the chopped garlic and shallot. After one minute also add the chestnut mushrooms.
We decided to cook the oyster mushrooms in a different skillet, but you can also decide to add them to the mixture. Now add the spinach leaves and potato cubes and cook for about 3 to 4 minutes.
If you decided to cook the oyster mushrooms in a different skillet, heat a little bit of olive oil and cook them very short and season with pepper and salt.
DIVIDE the potato and spinach mixture over 2 plates, place the red perch fillets on top. DIVIDE the oyster mushrooms, red port sauce and finish it off with oven-baked tomatoes and the leek rings.