Paupiettes of lemon sole with wilted spinach and butter sauce
- Serves 4
Ingredients
For the sole
- 2 Whole skinned and boned lemon sole cut into strips
- 2tbsp Fresh dill leaves picked
- Salt and pepper to taste
For the sauce
- 100ml White wine
- ½ Small shallot finely diced
- 75ml Double cream
- 100g Unsalted butter chilled and cubed
- Salt and pepper to taste
- 3 handfuls Baby spinach
Method
- 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.
