Sole roulade spinach

INGREDIENTS for 4 PEOPLE 12 sole filets, 200 g washed spinach, 75 g butter, rind of one untreated orange, nutmeg, a spoonful of powdered almonds, 2 tablespoons chopped dill, an orange juice, salt and pepper.

Place the sole fillets between two sheets of plastic wrap and, using a rolling pin, your as much as possible.

In a skillet, sauté spinach, for 15 minutes, over medium heat, 30 g of butter; away from heat, add salt and pepper and sprinkle with nutmeg.

Incorporated in preparing the ó of orange peel, almond powder and a tablespoon of chopped dill.

Spread the mixture on the sole stretched out, roll them up on themselves and secure with a toothpick.

In a skillet, Cook the rolls, 3 minutes per side, in the rest of the butter and keep warm between the two plates.

Together with cooking the orange juice and let it reduce for 2 minutes over high heat.

3 rolls distributed for plate, nappateli with the sauce and sprinkle with remaining dill and orange zest.

Serve immediately.