Paupiettes of Lemon Sole with Wilted Spinach and Butter Sauce

You will need

For the sole

2 whole skinned boneless lemon sole, cut in to strips
2 tbsp fresh dill, leaves picked
Salt and pepper

For the sauce

100ml white wine
Half a small shallot, finely diced
75ml double cream
100g unsalted butter, chilled and cubed
Salt and pepper

To serve

3 x handfuls fresh baby spinach leave


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.

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