Paupiettes of lemon sole with wilted spinach and butter sauce

  • Serves 4

A delicate and light fish starter that is sure to impress your guests

Lemon Sole

Recipe courtesy of Miele

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For the sole

  • whole skinned and boned lemon sole 2, cut into strips
  • Fresh dill 2 tbsp, leaves picked
  • Salt and pepper to taste

For the sauce

  • White wine 100ml
  • half a small shallot finely diced
  • Double cream 75ml
  • Unsalted butter 100g, chilled and cubed
  • Salt and pepper to taste
  • Baby spinach 3 handfuls


  • Step 1

    For the sole, lay out the strips of fillet on a board and sprinkle over the dill and season well. Roll up and secure with a cocktail stick, then place into a lightly oiled perforated steam container. Steam at 85°C for 3 minutes, then remove and keep warm.

  • Step 2

    Meanwhile, for the sauce, place the white wine and shallots in a saucepan and reduce on a high heat until only a couple of tablespoons of white wine remains.

  • Step 3

    Add the cream, bring to a boil again, and gradually add the cubed butter, whisking at all time. Check the seasoning and keep warm.

  • Step 4

    Steam the spinach at 90°C for 1 minute.

  • Step 5

    To serve, place some spinach on a plate and sit one of the paupiettes on top (remove the cocktail sticks before plating). Spoon some of the sauce over the top and around, and serve immediately.