Fish Fillets with Prawn Mousse Filling

Preheat oven to 200°C. Grease a large roasting pan. Process half of the prawns in a small food processor until chopped. Add egg white and process until well combined. Transfer to a bowl. Finely chop remaining prawns and add to puréed prawn mixture with 2 tablespoons of chives.

Lay 8 fish fillets into pan. Spoon 2 tablespoons of prawn mixture onto each and spread evenly. Top with another fillet. Season with salt and pepper. Bake for 25 minutes or until cooked through.

Mash butter with flour to make a paste. Bring wine to the boil over high heat. Reduce heat and simmer for 2 minutes. Whisk in half the butter mixture, whisking constantly until smooth. Repeat with remaining butter mixture. Simmer for 2 minutes. Stir in remaining chives.

Meanwhile, place wet spinach into a large saucepan. Cover and cook over medium heat for about 3 minutes until spinach is limp. Drain well. Serve fish on a bed of spinach and spoon over sauce. Note: To devein a prawn, use a small sharp knife to make a slit along the middle of the back to expose the dark vein, use your fingers to carefully pull the vein through the opening at the head end to remove.