Raise the fillets from the bar, unscramble them and cut them into 180 g slabs.
Prepare 50 g of hazelnut butter.
Wash and spin spinach, remove their central rib. Immerse them for 40 seconds in boiling salted water. Drain well, mix with the butter and lemon confit.
Brush and cut the carrots, beets and turnips (reserve the beet leaves). Sweat them in a pan with 20 g butter for 8 min. Book.
Cut the sweet peas and the beet leaves in julienne. Sauté them 2 min in a pan with 20 g of butter. Book.
Sweat the shallots in the white wine until reduced completely, add 20 g butter and whisk together.
Grab the bar steaks in the skillet on the skin side 2 min with 20 g of butter. Turn them over and cook 1 min more flesh side.
In each plate, place a little spinach sauce, a spoonful of shallot emulsion in the center, and a bar pad over it. Finish by arranging the small vegetables harmoniously, then decorate with a small sprig of dill.