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Sole with seasonal vegetables

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  • 20 sole
  • 300g flour
  • 8 tbsp oil and a knob of butter or clarified butter
  • pepper and salt
  • 500g samphire
  • butter
  • ½ finely chopped shallot
  • pepper
  • 1kg loose-leaved lettuce
  • basic dressing
  • lemon segments
  • 1,5kg Private Reserve 9x9 skin on


Dip the sole in flour, shaking off the excess flour. Heat the oil and a knob of butter in the pan, fry the sole on both sides until golden-brown and season with pepper and salt. Remove the sole from the pan and put in the oven for about 6 minutes. Fry the samphire in butter and flavour with the chopped shallot and pepper. Serve the samphire in a separate dish. Make the salad with the lettuce and a basic dressing.

Lay 2 sole side by side on a warm plate. Put the salad on the plate at the head-end of the fish and garnish with lemon segments. Serve with the dish of samphire.
Fry the Private Reserve 9x9 skin on for 3 to 4 minutes at 175°C. Serve with the fish.

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