Sole with spinach

Ingredients for 4 servings:

• 2 fish(s) (fresh sole, 500 g each)
• 750 g leaf spinach
• lemon(s)
• 2 cloves garlic
• 2 tbsp wine, white, dry
• 2 tbsp butter
• possibly Parmesan, freshly grated
• Salt
• Pepper, from the mill
• 1 small onion(s)
• 1 tsp thyme leaves, fresh
• 2 tbsp butter
• ¼ liter of milk
• 200 g cream
• 2 eggs, including the yolk
• 3 tbsp Parmesan, freshly grated
• 1 tbsp flour
• Salt
• Pepper, from the mill

Instructions

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

Either have the fishmonger prepare the sole for cooking or fillet it yourself. To do this, place the fish on the worktop with the dark side facing up. Use kitchen scissors to cut off the side fins. Make a horizontal cut in the skin at the tail end and pull it back towards the head end. Turn the sole over, make the same cut in the lighter skin on the other side and pull it back off. Now score the fish flesh to the right and left of the central bone and along the outer edges with a sharp knife. Remove the fillets from the head and bones and lift them off. Lightly season the 8 sole fillets with salt and pepper and drizzle with the juice of ½ lemon. Sort the spinach leaves, wash them thoroughly, and drain. Place them in a saucepan with 2 tablespoons of white wine, salt, and pepper, and heat. Press in 2 cloves of garlic. Cover the pan and let the spinach wilt. For the sauce, finely chop 1 small onion and sauté in 1 tablespoon of butter until translucent. Sprinkle in 1 teaspoon of thyme leaves. Pour in 1/4 liter of milk, season with salt and pepper. Bring to a boil briefly, then let stand for about 5 minutes. Preheat oven to 200°C. Melt 1 tablespoon of butter in a saucepan, sprinkle in 1 tablespoon of flour, and sauté while stirring. Pour in the thyme milk and 200 ml of cream, and simmer while stirring until creamy. Remove the sauce from the heat, stir in 2 egg yolks and 3 tablespoons of freshly grated Parmesan, and season with salt and pepper. Grease an ovenproof dish with 1/2 tablespoon of butter. Place 4 sole fillets in the dish, scatter the spinach over them, and place the remaining 4 fish fillets on top. Pour over the sauce and scatter the remaining butter in small pieces on top. Bake in the preheated oven for 12 minutes. Serve on warmed plates, sprinkle with freshly grated Parmesan if desired, and serve.