Sole Lutèce

Ingredients

• sole cooked à la Meunière
• leaf spinach
• Beurre noisette
• onion
• artichoke bottoms
• butter
• potatoes
• salted water

Instructions

1. Sauté leaf spinach in Beurre noisette and spread it as a bed on the dish where the sole is to be laid.
2. Cook the sole à la Meunière and place it on the spinach.
3. Sauté a few rounds of onion and slices of artichoke bottom in butter and arrange them on the sole.
4. Cook rounds of potato in salted water, colour them in butter, and set a border of them along each side.
5. Just at the moment of serving, cover the whole with Beurre noisette.