Sole recipe with spinach stock

Ingredients to make Sole with spinach bottom:

• 8 sole fillets
• 500 grams of spinach
• 1 tablespoon butter
• 50 grams of fresh onion
• 2 tablespoons of flour
• 500 milliliters of milk
• 1 pinch of salt
• 1 pinch of white pepper
• 1 pinch of sweet paprika
• 2 tablespoons of Oil
• ½ cup grated Parmesan cheese

How to make sole with spinach bottom:

1. We make a béchamel sauce as follows: melt a little butter, fry the chopped onion in brunoises until poached (it is soft and transparent).
2. Add the flour and fry for two minutes; Lower the heat and gradually add the milk, stirring constantly.
3. Finally we add salt and pepper to taste, until we get a light sauce.
4. Boil the spinach in salted water until tender, drain it and place it in a baking dish, forming a base.
5. Sauté the spinach with half of the béchamel sauce.
6. Grill the sole fillets over and over in a pan with a little oil and salt.
7. Place the sole fillets on the spinach on the baking sheet and add a pinch of sweet paprika and the rest of the béchamel sauce on top, and spread a little Parmesan cheese on the surface.
8. Finally, we gratin the source until the cheese is golden.
9. We served hot.