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Soles with Moroccan-style raw carrot salad

By Phillippa Cheifitz
2
Easy
30 minutes
8 minutes

Ingredients

  • Canola oil, for frying
  • 1 t butter
  • 1 t flour
  • 1 small free-range egg, beaten
  • Sea salt and freshly ground black pepper, to taste
    • For the Moroccan-style raw carrot salad:

  • 300 - 350 g organic carrots
  • 2 T olive oil
  • 4 T orange juice
  • 2 T lemon juice
  • 1 garlic clove, crushed
  • 1⁄4 t ground cumin
  • Ground cinnamon, a pinch
  • 4 T fresh coriander, chopped
  • Sea salt and freshly ground pepper, to taste
  • Coriander, to garnish
  • 2 sole fillets

Method

  1. Rinse the soles, pat dry and season lightly.
  2. Heat a little oil in a pan. Add a spoonful of butter – once it has melted the oil should be hot enough for frying. Dip the soles in the flour, then in the egg. Fry over a medium-high heat for a few minutes a side until golden brown and white and opaque inside.
  3. To make the carrot salad, shred the carrots into ribbons. Make a dressing with the remaining ingredients, seasoning to taste. Toss with the carrots. Serve with the soles.

Cook's note: The fresh, citrusy salad complements the delicately flavoured fish.

Discover more seafood recipes here.