Quick recipe finder Brown shrimp and lemon sole salad
By Brian Turner From Something for the Weekend
Ingredients
For the sole
- 1 lemon sole fillet, cut into three pieces
- salt and freshly ground black pepper
- 1 tbsp olive oil
- 15g/½oz butter
- 25g/1oz cooked brown shrimps
For the salad
- 2 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar
- 1 tsp wholegrain mustard
- salt and freshly ground black pepper
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh chervil
- 1 tbsp chopped fresh dill
Method
Season the lemon sole pieces, to taste, with salt and freshly ground black pepper.
Heat the oil and butter in a frying pan over a medium heat and add the lemon sole pieces, skin-side down. Fry for 3-4 minutes, then carefully turn the lemon sole pieces over and continue to cook until the fish is opaque and golden-brown on both sides. Remove the lemon sole pieces from the pan, set aside on a warm plate, then add the brown shrimps to the pan and heat for a further 1-2 minutes, or until warmed through.
For the salad, whisk the olive oil, white wine vinegar and wholegrain mustard together in a large bowl until well combined. Season, to taste, with salt and freshly ground black pepper. Add the herbs and mix thoroughly.
To serve, spoon the salad onto a serving plate. Top with the lemon sole pieces and spoon over the brown shrimps.
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