Sole with seasonal vegetables

0 Ratings
Servings 10 persons
Cooking time
Cooking time 30-60 minutes
Private Reserve 9_9 Skin-On_1280x545px_E_NR-2936


  • 20 sole
  • 300g flour
  • 8 tbsp oil and a knob of butter or clarified butter
  • pepper and salt
  • 500g samphire
  • butter
  • ½ finely chopped shallot
  • pepper
  • 1kg loose-leaved lettuce
  • basic dressing
  • lemon segments
  • 1,5kg Private Reserve 9x9 skin on


Dip the sole in flour, shaking off the excess flour. 
Heat the oil and a knob of butter in the pan, fry the sole on both sides until golden-brown and season with pepper and salt. 
Remove the sole from the pan and put in the oven for about 6 minutes. 
Fry the samphire in butter and flavour with the chopped shallot and pepper. 
Serve the samphire in a separate dish. 
Make the salad with the lettuce and a basic dressing.
Lay 2 sole side by side on a warm plate. 
Put the salad on the plate at the head-end of the fish and garnish with lemon segments. 
Serve with the dish of samphire.
Fry the Private Reserve 9x9 skin on for 3 to 4 minutes at 175°C. 
Serve with the fish.