Sole Rolls on Spinach

Sprinkle fish with juice of one lemon, season with salt and season with pepper. Sauté onions in butter until translucent. Pour wine, simmer for 10 minutes, season with salt, pepper and sugar. Mix remaining wine with cornstarch, thicken onions with it, cool down.

Grease a plate with butter. Put spinach on it, season. Pour stock with anise into a suitable saucepan, place plate on two cups or a strainer insert. Put lid on, bring to the boil.

Steam at medium heat for 4 min.

Spread onion marce evenly on fish fillets, roll up. Place on spinach, sprinkle with tomatoes. Cover and steam for 5 min.

Keep fish warm. Cook crème fraîche until creamy. Pour half of the steaming stock through a sieve, cook gently.

Serve with: wild rice

Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?

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