Ingredients

The following ingredients have 2 Servings
  • 0.5 Lettuce
  • 6 sprigs Chervil
  • 3 Tbsps balsamic vinegar
  • salt
  • peppers
  • 2 tsps honey
  • 3 Tbsps Canola oil
  • 2 Dover sole (each about 300 grams)
  • 1 Tbsp Pastry flour
  • 0.5 lemon
  • 2 tsps butter (about 10 grams)

Instruction

  • Rinse lettuce, spin dry and tear into bite-sized pieces.
  • Rinse chervil, shake dry, pluck leaves and chop.
  • Whisk together balsamic vinegar, 2 tablespoons water, salt and pepper to taste, honey and chopped chervil. Whisk in 1 tablespoon canola oil.
  • Rinse sole thoroughly inside and out. Pat dry. Cut fins off with kitchen shears.
  • Season fish inside and out with salt. Coat fish with flour, shaking off excess. 
  • Heat the remaining canola oil in a large non-stick pan. Fry the fish for 4-5 minutes on each side.
  • Rinse lemon in hot water and wipe dry. Cut lemon into thin slices.
  • Toss lettuce with the vinaigrette.
  • Place fish skin side down on warmed plates. Wipe out pan with a paper towel. Melt butter in the pan and drizzle over the fish.
  • Garnish fish with lemon slices and chervil leaves. Serve with the salad.