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Ingredients
- 8 sole, large and clean fillets
- 500 g spinaches
- 3 garlic cloves
- 1 Courgette
- 1 Carrot
- 1 glass dry sherry
- 70 g butter
- Extra virgin olive oil
- Reduction of Modena vinegar
- Lemon Lime Cocktail Pearls
- Sant and pepper
Ingredients
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Instructions
- Sauté spinaches with garlic and oil.
- Salt and pepper the fillets and place them on plastic film. Spread spinaches over them. Roll up fillets. Remove plastic film and bake in oven at 180ºC for 8-10 minutes.
- Reduce sherry with butter and stir until getting a sauce.
- Sauté courgette and carrot strips (cut both with a channel knife) with salt and oil.
- To serve: decorate the plate with some lines of vinegar. Unmold the sole and place it on the plate. Put a roll of vegetable strips on both sides. Drizzle sherry butter sauce over and decorate with Lime & Lemon Fresh Pearls.
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