Watercress salad with fried strips of sole

Name: Watercress salad with fried strips of sole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 12 White asparagus stems (400-500 g); 7-10 Tbsp Salt; 4 piece(s) Sole fillets (approx. 80-100 g each); 7-10 Tbsp Pepper; 2-3 TABLESPOONS Lemon juice; 250 g Watercress; 75 g Radishes; 60 g Hop sprouts or alternatively 20 g radish sprouts; 2 Shallots; 3-4 Tbsp Herb Vinegar; 1/2 TEASPOON grainy mustard; 6 TABLESPOONS Hazelnut oil; 1 washer Wheat toast; 40-50 g Butter; 30 g Flour; 1 TEASPOON Sweet peppers; 7-10 Tbsp Chervil leaves

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

12 White asparagus stems (400-500 g)
7-10 Tbsp Salt
4 piece(s) Sole fillets (approx. 80-100 g each)
7-10 Tbsp Pepper
2-3 TABLESPOONS Lemon juice
250 g Watercress
75 g Radishes
60 g Hop sprouts or alternatively 20 g radish sprouts
2 Shallots
3-4 Tbsp Herb Vinegar
1/2 TEASPOON grainy mustard
6 TABLESPOONS Hazelnut oil
1 washer Wheat toast
40-50 g Butter
30 g Flour
1 TEASPOON Sweet peppers
7-10 Tbsp Chervil leaves

Directions

1
Wash and peel the asparagus and cut off the woody ends. Cut asparagus diagonally into pieces of about 6 cm and cook in boiling salted water for about 10 minutes. Drain and let cool off. Wash sole fillets, dab dry and cut each into 3 pieces. Season with salt and pepper and sprinkle with lemon juice. Clean, wash and drain the watercress.
2
Clean, wash and cut the radishes into sticks. Wash the sprouts and let them drain well. Peel and finely dice shallots. Mix vinegar, mustard, shallots, some salt and pepper. Finally, add the oil. Cut toast into fine cubes. Heat about 20 g butter and roast the bread cubes until golden brown. Dab the sole strips slightly. Mix flour and paprika powder and turn the fish in it. Heat the remaining butter in a pan and fry the sole strips until golden brown. Mix the watercress, radish sticks and sprouts with the vinaigrette. Place the asparagus pieces in a star shape on 4 plates and place the salad in a nest.
3
Heat about 20 g butter and roast the bread cubes until golden brown. Dab the sole strips slightly. Mix flour and paprika powder and turn the fish in it. Heat the remaining butter in a pan and fry the sole strips until golden brown. Mix the watercress, radish sticks and sprouts with the vinaigrette. Place the asparagus pieces in a star shape on 4 plates and place the salad in a nest. Place lukewarm sole strips on top and sprinkle with croutons. Serve garnished with chervil leaves if desired
4
Preparation time 50-60 minutes