Sole Skewer on Leaf Spinach with Lemon Sauce

Remove the stems from the spinach, rinse, drain. Flatten the garlic clove with the ball of your hand, sauté briefly in olive oil. Add spinach, sweat until it collapses, season.

Season sole fillets with salt and pepper, place skin side down. Spread some spinach and the salmon evenly on top. Roll up fillets, stick on 4 skewers. Fry lightly in olive oil for 2 min, remove. Sauté the shallots in the same frying pan, add the thyme sprig, extinguish with the white wine, reduce by half. Add the whipping cream, bring to a simmer, add the cold butter. Add the juice of ½ lemon, season. Cook sole skewers at 180 °C hot air for about 5 minutes. Heat remaining spinach. Arrange sole skewers on top and finish with sauce.

Tip: Did you know that one bowl of spinach provides almost all the manganese and fiber you need?

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