In a shallow pan, place the diced shallots and the seasoned fillets of lemon sole.
Next add the white wine and a dash of olive oil, cover with a lid and cook gently on the stove top, three minutes approx. Bring some water to the boil in a deep pot add the malt vinegar and poach the four eggs, soft, two minutes.
Wash and dry the baby spinach and dress with olive oil and lemon juice season lightly.
Remove the fish and drain on kitchen towel. Reduce the cooking liquid by half and whisk in the mustard and chives, and correct seasoning.
To serve, place the leaves in the centre of the plate, the fish next and the egg on top, drizzle the sauce around.