Cut onions into cubes, sauté in butter until translucent. Add Tk leaf spinach, cook at low temperature for 15 min.
Mix eggs. Acidify lemon sole fillets with juice of one lemon, season with salt and pepper, turn in flour, eggs and grated almond kernels on the other side. Roast the fillets in butter.
Add crème fraîche to the spinach form, bring to a boil, season with salt, pepper and nutmeg. Serve spinach with the fish.
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Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?
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