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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.

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Soles with Moroccan-style raw carrot salad

Ingredients

Method