Difficulty:[usr 2]
Remove the fillets from the lemon sole. Open the can of spinach, drain it. Put a piece of butter in a sauté pan and gently brown the spinach.
Open the can of carrots, drain it, pass through the blender, adding the water (1/2 litre).
Pour into a sauté pan and add the crushed garlic.
Reduce by 1/3, strain and add the cream, salt and pepper.
Open and drain the can of vegetable planter.
In a small skillet, brown it in butter. Season and add the chopped chervil.
Spread out each fish fillet, place a spinach knob at the end and roll up to form the paupiette, hold it closed using an olive pick. Season with salt and pepper, cook in a couscous or steam for 7 to 10 minutes, drain, keep warm.
Arrange the planter in the center of each plate. Pour the carrot cream all around and arrange the rolls on top.
Garnish with chopped chives.
