300 g sole fillets
300 grams of fresh prawns
50 g leek
a handful of spinach leaves
2 sheets of gelatine
a glass of white wine
salt and pepper.
Let soak the gelatin in a little water.
Bring to a boil ¼ liter of water with the wine and shallots, leek, courgette and carrot all diced, salt, pepper and cook for 20 minutes.
Blanch the prawns and cook for few minutes, then drain them and shell them.
Wash the spinach and boil in lightly salted water, then drain and cool them under running water.
Cook for a few minutes the sole fillets in broth and drain them gently, then cut into pieces. Squeeze the gelatin and let it dissolve in the broth, stirring carefully.
Place the mold in fish and shrimp alternating with spinach leaves, pour the broth gelatinous and pass in the refrigerator for several hours until everything is firmed.
When ready to serve dip the mold briefly in hot water, dry it and the mold onto a serving plate.
You can serve with fresh salad dressed with a vinaigrette with herbs.