For ➍12 sole fillets
500 g potatoes
350 g spinach
butter*
5 dl fish stock
1 dl cream**
saffron
pepper & salt
for the garnish:
thyme
spring onion
Cook potatoes in salted water, drain and crush.
Stew spinach. Mix into the mashed potatoes. Season with salt and pepper.
Poach the rolled sole rolls in 4 dl fish stock.
Reduce the remaining 1 dl fish stock with 1 dl cream* and a pinch of saffron. Season with salt and pepper.
Decorate with tufts of thyme and spring onion.
*Replace with olive oil
**Replace with oat cream.
