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.