Caveached Sole |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | |
| INGREDIENTS: | ||
| 8 fillets of Dover sole (or any other firm-fleshed fish) | oil for frying | salt and freshly ground pepper |
| THE DRESSING: 1 teacup olive oil | 2 tbsps white wine vinegar | 2 bay leaves |
| finely shredded rind of 1 lemon | 1 Spanish onion finely sliced into rings | salt and freshly ground white pepper |
| 1 tbsp freshly chopped chives, parsley or basil to garnish | ||
| 1 | Gently flatten the fish fillets with a wetted rolling pin to stop them curling up. Season lightly with salt and pepper on their insides and fold them over. |
| 2 | Heat the oil in a large frying pan and gently fry the fillets on both sides until they are just cooked. Arrange them, slightly over-lapping, in a long serving dish. Decorate with a spine of onion rings which have been dipped for a second into boiling water. |
| 3 | Make a dressing with ingredients listed and pour this over the fillets whilst they are still hot. Cool the fish and then chill well for 3 hours. |
| 4 | Just before serving, sprinkle with the chives, parsley or basil which have been tossed in olive oil to make them shine. |