Wash the bones of fish, combine in a pot with some butter, celery, shallots, stamp of the white mushroom, thyme and a bay leaf, and let sweat for 15 minutes. When it’s done pour the white wine and let reduce until half of the wine has evaporated. Then take half of the heavy cream and pour in the pot and let reduce for 10 minutes. Put the sauce to the side.
Take the lobster that has been cooked for 3 minutes, and unshelled. Put the lobster, scallops and salt in the food processor and mix. Add the heavy cream, mix until smooth.
Take the sole filet and spread some of the lobster mousse on top and fold, on top. Put slices of white mushroom on top and pour some olive oil on top. Bake for 6 minutes at 350°F.
Sauté the spinach with olive oil add garlic, salt and pepper. Then on a plate make a bed of spinach on top you put the sole and warm up some of the white wine sauce and pour around the plate.
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