Summary

Ingredients

• 2 small sole (s) (Atlantic sole)
• 2 tablespoon butter
• Salt (fleur de sel)
• some pepper, whiter
• 1 small turnip (s)
• 1 potato (s), floury
• vegetable stock
• 1 dash cream
• salt
• some lime juice
• 1 handful spinach, cleaned
• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 shallot (s), chopped
• 1 clove (s) garlic, chopped
• 1 dash cream
• 15 peanuts, roasted, unsalted

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Instructions

1. Fillet the sole, season with fleur de sel and white pepper, brush with 2 tablespoons of liquid, lightly browned butter and place in the oven at 70 ° C. You will be done in 7-9 minutes! You have to look a little after that.
2. Peel the turnip and potato, dice finely and cook in the broth until soft. Add the cream, season with salt and lime juice and puree.
3. Clean and wash the spinach well, stir-fry briefly in an oil-butter mixture (1: 1) together with peanuts, shallots and garlic. Deglaze with a little cream, season to taste.
4. Put a mirror of puree on each of the preheated plates, put on the fish and add the spinach.