Sole Fish with Spinach and Poached Egg

Ingredients

• 1 kg spinach
• 1 Shallot
• 1 Garlic clove
• 480 g sole fillet (4 sole fillets)
• 2 tbsp lemon juice
• 200 ml fish stock (glass)
• 100 ml Vegetable broth
• Salt
• Pepper
• 5 tbsp white wine vinegar
• 4 eggs
• 1 tbsp Olive Oil
• chili flakes

Instructions

1. 1.

   Wash spinach, dry in a salad spinner, trim and clean. Peel shallot and garlic and finely chop. Rinse sole fillets under cold water, pat dry and drizzle with lemon juice.

2. 2.

   Bring fish stock and vegetable broth to a boil in a pan, then remove from heat. Season fillets with salt and pepper, place them in the fish stock, cover and let simmer for 8 minutes.

3. 3.

   Add vinegar to a pot of boiling salted water. Crack each egg into a cup, slide it into the simmering vinegar water, and cook on low heat for 4–6 minutes.

4. 4.

   Heat oil in a pan. Sauté shallot and garlic over medium heat until translucent. Add spinach, sauté briefly until wilted, season with salt and pepper.

5. 5.

   Divide spinach among four plates. Break fillets into flakes by hand and place them on top of the spinach. Top with poached eggs and season with salt, pepper and chili.