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Ingredients
- two 500 g soles
- 350 g white mushrooms
- 6 handfuls baby spinach leaves
- 2 garlic cloves
- 4 silverskin onions
- a splash olive oil
- salt
- freshly ground black pepper
- a splash olive oil
- salt
- pepper
- 5 tablespoons chopped cooked tomatoes
- freshly ground black pepper
Instructions
Serves 4
Get your fishmonger to fillet two 500 g soles. Then cut each fillet into three pieces.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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