Sole with Lime and Cucumber Salsa
recipe for Sole with Lime and Cucumber Salsa
comes from Leiths
Simple Cookery and has been reproduced courtesy
School of Food and Wine in London.
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for Sole with Lime and Cucumber Salsa
12 Sole Fillets
seasoned plain flour
oli, for frying
For the salsa:
2 tablespoons oil
1 tablespoon chopped fresh dill
1 tablespoon lime juice
zest of ½ lime, finely grated
½ teaspoon caster sugar
2 tablespoons sunflower oil
Salt and freshly ground black pepper
to make Sole with Lime and Cucumber Salsa
the oven to the lowest setting.
the salsa: Peel the cucumber, or if preferred leave
the skin on for the colour. Cut it in ½ lengthways
and scoop out the seeds.
the cucumber into as small a dice as possible. 4.
Mix the cucumber with the remaining salsa ingredients
and season with salt and pepper.
the sole fillets in the seasoned flour and shake off
Heat the oil in a heavy frying pan, asdd some of the
fish fillets and cook over a medium heat until lightly
browned, then turn over and brown on the other side
(about 2 minutes on each side). Keep the fish warm
in the oven and fry the remaining fish in batches.
3 fillets of sole on each warmed individual plate
with a spoonful of the salsa.
with permission of Leiths
School of Food and Wine