Fillet the sole, season with fleur de sel and white pepper, brush with 2 tablespoons of liquid butter, lightly browned, and place in the oven at 70 °C. They are ready in 7-9 minutes!
You have to watch for it a bit. Peel the rutabaga and the potato, dice finely and cook in the broth until soft. Add the cream, season with salt and lime juice and mash.
Clean and wash the spinach well, sauté briefly and hot in oil-butter mixture (1:1) together with peanuts, shallots and garlic. Deglaze with a little cream, season to taste.
Put a mirror of puree on each warmed plate, put on the fish and add the spinach.