Simon Rimmer’s sole fillets with salsa verde
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Ingredients
- 2 skinless sole fillets, cut in half lengthways
- 1 carrot, finely sliced
- 1 small fennel bulb, finely sliced
- 1 red pepper, finely sliced
- ½ lemon
- to serve salad
salsa verde
- a handful of leaves flat-leaf parsley
- a handful of leaves mint
- a handful of leaves tarragon
- 1 tbsp capers, rinsed and drained
- 4 anchovy fillets, drained
- 1 tbsp Dijon mustard
- olive oil
Method
- STEP 1
To make the salsa verde, blitz all the ingredients together in a food processor then gradually add enough olive oil to give a spoonable consistency and season.
- STEP 2
Lay the sole fillets on a board and season well. Blanch the carrot, pepper and fennel in boiling water for a minute then drain well.
- STEP 3
Put a pile of the veg on one end of each fillet, roll up and secure with a cocktail stick. Squeeze over the lemon juice. Put on a plate in a covered steamer and steam for 4-6 minutes or until the fish is cooked and opaque. Serve 2 fillets per person with some salad and salsa verde.
