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1/3 c raspberry vinegar
2 tbsp finely minced shallots
2 red snapper fillets, 3/4 pound each
1/3 c fish stock
1/3 cup dry white wine
salt and freshly ground black pepper to taste
1/2 pound chilled sweet butter, cut into small pieces
1 tbsp creme fraiche
3 cups finely shredded raw spinach
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1st Keep
 minerva518
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