Preparation:

- Cook the soles but remove from heat when the fishbone is still pink.
- Mix some sliced shallots with feta cheese.
- Add stock and mix.
- Add oil progressively, stirring continuously.
- Bake entire unpeeled shallots in poultry gravy.
- Fry sliced artichoke center.
- Display the sole in the plate with cooked shallots, feta sauce, fried artichokes and fresh spinach seasoned with balsamic vinegar.

Our Wine Expert's suggestion:

- Chateau de Fieuzal, Pessac-Leognan white
- Hermitage Jaboulet, white Burgundy