Lasagne of sole and spinach

Ingredients for 2 servings:

• 2 sole(s), 500 g each
• 2 small shallots, finely chopped
• 1 tsp thyme, fresh
• 250 ml milk
• 3 tbsp butter
• 1 tbsp flour
• 2 eggs, including the yolk
• 3 tbsp Parmesan, freshly grated
• 700 g spinach
• 4 tbsp white wine
• salt and pepper
• nutmeg

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Skin and fillet the sole (or have your fishmonger do it for you). Wash and sort the spinach. Heat 4 tablespoons of white wine in a large saucepan, add the dripping wet spinach. Season with salt, a little freshly ground white pepper, and a pinch of nutmeg. Close the lid and let it wilt over low heat. In a small saucepan, sauté the chopped shallots in 1 tablespoon of butter until translucent, add the thyme and milk, and simmer for 10 minutes. In another saucepan, foam 1 tablespoon of butter, add the flour, and sauté gently without browning. Deglaze with the thyme milk and simmer until thickened. Remove from the heat and stir in the two egg yolks and the Parmesan cheese. Grease an ovenproof dish with the remaining butter, place half of the sole fillets on top, and spread the well-drained spinach on top. Cover with the remaining sole fillets and cover with the sauce. Cook in a preheated oven at 190 degrees Celsius for about 10 minutes. Serves 2 as a main course (with a side dish, e.g., potatoes), or 4 as a starter.