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.
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.
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.
4 Steam the spinach at 90°C for 1 minute.
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.
For more ideas, advice and cookery courses, click here