Warm salad with squid

Boil the potatoes. Finely chop the spinach for dressing.

Make the 'Citronette' sauce. Squeeze lemon juice and mix it into an emulsion with olive oil and salt to taste. Combine chopped spinach with the sauce.

Fry all the ingredients, add broth, gradually pour in wine, and thicken with butter.

Place the ingredients on a plate and top with dressing.