Sole with seasonal vegetables
- 20 sole
- 300g flour
- 8 tbsp oil and a knob of butter or clarified butter
- pepper and salt
- 500g samphire
- ½ finely chopped shallot
- 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.