Recipe - Filet of Sole fried in Beurre Noisette on Ricotta Spinach

• Ingredients for 6 people:
• 4 filets of sole
• ½ clove garlic
• thyme
• 2 shallots
• 100 g ricotta
• 200 g cooked spinach
• salt, pepper, nutmeg
• butter

Preparation:

Peel and finely dice shallots. Chop spinach a bit. Sauté shallots in some butter until translucent and add spinach. Season to taste with salt, pepper, and nutmeg. Mix with ricotta and season to taste again.

Cut sole filets into thirds. Melt ca. 100 g butter in a fry pan until it foams. Season the filets with salt and pepper and place into the foaming butter.

Add thyme and garlic and swish the fish gently until translucent. This should not take more than 1 to 2 minutes.

Arrange the filet of sole with the ricotta spinach on a plate and serve.

Recipes: ricotta • sole • spinach • tapas

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