Soles with Moroccan-style raw carrot salad

Soles with Moroccan-style raw carrot salad

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  • 2
  • Easy
  • Carb Conscious Fat conscious Health conscious
  • 30 minutes
  • 8 minutes
  • Paul Cluver Riesling 2016

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

Cooking Instructions

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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Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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