Instructions: Melt 4 tablespoons butter in a large skillet over medium-high heat. Add rhubarb and sugar, and saute for about 1 minute. Stir in allspice, cardamom, orange zest, cinnamon, star anise, vanilla-bean seeds, and grated ginger. Add beet juice and Sauternes, reduce heat, and simmer, stirring constantly until rhubarb is very soft, 10 to 12 minutes.

Remove from heat, and let cool slightly. Transfer cooked mixture to bowl of a food processor. Puree until smooth, and set aside.

Using a chefs knife, gently score the skin side of each fish on a diagonal. Season both sides of each fillet with salt and pepper. Dredge each fillet in flour to coat. Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium-high heat. Arrange 2 fillets skin-side-down in skillet, lay a sheet of foil directly over fillets, and cover with another skillet to weight down fish.

Cook until the skin is golden and crispy, about 3 minutes. Remove the top skillet and foil, flip the fillets, and cook, unweighted, for an additional 1 to 2 minutes, until the fish is cooked through. Repeat process with remaining oil and fillets.

Meanwhile, prepare the greens. Melt the remaining 4 tablespoons of butter in a 10-inch skillet over medium-high heat until golden brown and nutty-smelling. Add balsamic vinegar, and remove from heat. Add trimmed dandelion greens, and cook, tossing with tongs, until just wilted. Set aside.

Spoon 2 tablespoons of rhubarb mixture onto the center of each plate. Top rhubarb with dandelion greens and 1 fillet. Garnish with mint.

Serves 6.

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