Trio of lemon sole fillets
Trio of lemon sole fillets, prawn, celery and coriander salsa with tarragon glazed carrots
To make the salsa, mix all the ingredients in a bowl and set aside.
Blanch the carrots in boiling water for 4 minutes, drain and pass in a pan with the melted butter and garlic. Cook for 2 minutes on medium heat, add the tarragon and season with salt.
Place the oil in a non stick frying pan and heat up. Divide the fillets into 3 lots of 4.
Season and flour 4 fillets, sprinkle the paprika to the next 4 fillets both sides and spread the mustard evenly to the last 4 fillets and pass them in the sesame seeds.
Pan roast first the floured one, both sides, for 2 minutes and pass them on a baking tray.
Pan roast the one with the sesame seeds as above and place on the baking tray. Pan roast the last one with the paprika and place them on the tray. Bake for 2-3 minutes at 180C.
Use the cooking paprika oil as dressing.
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