For the Sauce: 10 oz. organic carrots, peeled and thinly sliced 1 head of fennel, white part only, green leaves and stalks trimmed, cored and cut into small pieces 1 shallot, peeled and thinly sliced 1 clove of garlic, peeled and chopped ½ rib of celery, thinly sliced 1 teaspoon fresh ginger, peeled and chopped ½ teaspoon coriander powder 2 cups chicken stock or bouillon 2 oz. butter salt and pepper 1 tablespoon of olive oil For the Spinach: 12 oz. pound winter spinach, stemmed and washed 1 tablespoon of olive oil 2 tablespoons butter salt and pepper nutmeg For the Fish: 4 walleye filets (26-32 oz.) 2 tablespoons olive oil salt and pepper       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 handheld blender. If possible, strain the sauce through a fine meshed strainer into a clean pot. Preheat 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 atop. Carefully pour the sauce around the perimeter of the plate and serve hot.