Grilled lemon sole with spinach, North Sea shrimps & Bearnaise

Clean the lemon sole fillets, roll them up and season with salt and pepper.

Drizzle with olive oil and grill them nicely in a hot grill pan.

Stew the finely chopped shallot and garlic in olive oil or butter.

Add the spinach and let it simmer gently.

Peel the potatoes, cut them into cocotte and cook them until tender.

Drain and fry briefly in olive oil or butter. Finish with some finely chopped chives.

Warm up the Delino Béarnaise. Arrange the spinach on a plate, place the fish on top and finish with the Delino Bearnaise, the shrimps and the potatoes.