Glassy steamed sole on swede puree with peanut spinach

Ingredients for 2 servings:

• 2 small sole(s) (Atlantic sole)
• 2 tbsp butter
• Salt (Fleur de Sel)
• some pepper, white
• 1 small turnip(s)
• 1 potato(s), floury
• vegetable stock
• 1 dash of cream
• Salt
• some lemon juice
• 1 handful of spinach, cleaned
• 1 tbsp butter
• 1 tbsp olive oil
• 2 shallots, chopped
• 1 garlic clove(s), chopped
• 1 dash of cream
• 15 peanuts, roasted, unsalted

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Fillet the sole, season with fleur de sel and white pepper, brush with 2 tablespoons of melted, lightly browned butter, and place in the oven at 70°C. They’ll be ready in 7-9 minutes! You’ll have to keep an eye on them. Peel and finely dice the swede and potato, and cook in the broth until soft. Add the cream, season with salt and lime juice, and puree. Clean and wash the spinach thoroughly, then sauté briefly and hotly in a 1:1 oil-butter mixture with peanuts, shallots, and garlic. Deglaze with a little cream and season to taste. Spoon a layer of puree onto warmed plates, add the fish, and add the spinach.