FILETO_GLOSSAS_ME_POURE_0084
Sole fillet with spinach purée and baby potatoes

4

Servings

30΄

Preparation / Cooking

3/5

Difficulty

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INGREDIENTS

  • 2 7 THALASSES sole fillets
  • 700 g spinach, cleaned and washed
  • 1 onion, finely chopped
  • ½ leek, finely chopped
  • 1 potato, cubed
  • 700 ml water or vegetable stock
  • juice of one lemon
  • olive oil
  • dill
  • mint
  • 1 clove garlic, finely chopped
  • 5 baby potatoes, sliced and boiled for 10 minutes
  • 50 g butter
  • 1 sprig thyme
  • flower of salt
  • pepper

METHOD

Thaw the fillets of sole overnight in a colander in the refrigerator. Pat dry with absorbent paper.
In a saucepan, sauté the onion, garlic, leek and potato in olive oil. Add the water or stock and simmer for 15 minutes on a low heat. Add the spinach and cook for a further 10 minutes.

In a blender, purée the mixture with the dill, mint and lemon juice. Season to taste with salt and pepper.
In a frying pan, sauté the boiled baby potatoes with the thyme, flower of salt, and pepper. Heat a little olive oil, butter and thyme in a non-stick frying pan and sauté the fillets of sole for four minutes on each side, turning carefully with a spatula. Squeeze in the juice of one lemon and season with salt and pepper.

CHEF GEORGE ECONOMIDES
BlueFish, Vouliagmeni

Created with
7 THALASSES Yellowfin Sole Fillets
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