Rockfish stuffed with pine nuts and sultanas

Courtesy of the Tilghman Island Inn, Tilghman Island, MD

6 thin rockfish filets
3 cups baby spinach
1 teaspoon minced garlic
2 tablespoons minced shallots
1/2 cup sultanas (golden raisins)
2 tablespoons toasted pine nuts
1/4 cup toasted bread crumbs
1/2 cup Prosecco sparkling wine
1/4 cup heavy cream or white wine

Sautee shallots until translucent, add garlic, cook until fragrant. Deglaze pan with Prosecco, reduce until syrupy. Add spinach, raisins, cream and cook until spinach is wilted and cream is reduced. Stir in bread crumbs and pine nuts. Top each fillet with stuffing. Roll and secure with a skewer, forming a roulade. Bring poaching liquid to a simmer; poach roulades until just done about 5 minutes.

Poaching Liquid
2 cups fish stock, clam juice or chicken stock.
2 cups Prosecco
2 thick lemon slices
1 tablespoon whole peppercorns
Bring to a boil, simmer 10 minute

Sauce
1 cup heavy cream
1 tablespoon tomato paste
Salt and pepper to taste
Combine and reduce by half. Plate the poached roulades with the sauce and serve.