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.