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Soles with Moroccan-style raw carrot salad

8 minutes

Soles with Moroccan-style raw carrot salad

By Phillippa Cheifitz

Serves 2

Difficulty Easy

Prep Time 30 minutes

Cooking Time 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

Rinse the soles, pat dry and season lightly.
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.
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.

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Melon ball salad

Chicken liver pâté

Crispy roast duck with confit vegetables

Sausage stuffing

Trout ceviche with pomegranate dressing

Comforting Christmas gammon

Chicken, mushroom and dill pies

Spanish chicken, sweet pepper and tomato rice

Spinach, chickpea and bacon salad

Marinated mushrooms and radishes

Sweet beetroot pizza with butternut purée and goat’s cheese

Soles with Moroccan-style raw carrot salad

Soles with Moroccan-style raw carrot salad

Ingredients

Method