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Brown shrimp and lemon sole salad

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Brian Turner

From Something for the Weekend

Method


  1. Season the lemon sole pieces, to taste, with salt and freshly ground black pepper.

  2. 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.

  3. 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.

  4. To serve, spoon the salad onto a serving plate. Top with the lemon sole pieces and spoon over the brown shrimps.

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

Shopping List

Brown shrimp and lemon sole salad

Fruit and vegetables

Tins, packets and jars

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry

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