25 August 2009, 16:15
2 x 550g Dover sole, filleted and skinned
Juice of 1 orange
2 x oranges
1 tbsp white wine vinegar
1 tbsp olive oil
½ x curly endive
30g pine kernels, toasted
Salt and pepper
1 x bunch basil
Oil, for frying
Cut each fillet into three down its natural strips. Cut the larger strips in two.
Peel and segment the oranges. Squeeze the carcass. Place the juice into a small pan and bring to the boil. Skim off the heavy scum, and then reduce the juice by half. Allow to cool then whisk in the vinegar and olive oil.
Break up the endive leaves and wash well. Spin dry. In a large bowl mix the leaves with the orange segments, the orange dressing, pine nuts and seasonings if required. Keep back four nice basil leaves for the garnish and tear the rest into the salad.
In a heavy bottomed pan heat a little oil. Season the Dover sole fillets. When it is smoking gently place in the fillets.
Cook them for 30 seconds on each side. Remove from the pan and drain on kitchen paper to remove excess fat.
Divide the salad out between plates or bowls and carefully arrange the pieces of warm fish through it. Pour over any extra dressing and garnish with the basil.
Last updated: 25 August 2009, 16:17