Healthy without compromising on taste and texture.


  • 120 g lemon sole fillets (x4, skinned)
  • 2 diced shallots
  • 100 ml white wine
  • dash olive oil extra virgin
  • lemon juice
  • 100 g baby spinach
  • 4 small free-range eggs
  • dash malt vinegar
  • bunchchopped chives
  • 1 tsp grain mustard
  • seasoning


  • 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.