Method
Roll out the fillet of sole and stuff with spinach. Make a parcel using foil and then steam in the oven.
To make the mornay sauce, melt the butter, then whisk in the flour, and continue to mix. Add in the milk and whisk for a further 2–3 minutes, then reduce and simmer. Finally add in cheese to flavour.
Grill the vine tomatoes (leave the stems on).
Put the baby potatoes, green beans and carrots on to cook.
Once cooked, tie the green beans into a bundle using chive, then plate up the rest of the vegetables, the mornay sauce, as well as the fish.
Garnish with lemon for flavour.