Simon Rimmer’s sole fillets with salsa verde
Simon Rimmer’s delicate steamed sole is given a good bit of flavour with the sharp salsa verde that brings it all together. Plus, it’s ready in under 30 minutes
Simon Rimmer’s sole fillets with salsa verde
Ingredients
- Ingredients
- skinless sole fillets 2 cut in half lengthways
- carrot 1 finely sliced
- fennel bulb 1 small finely sliced
- red pepper 1 finely sliced
- lemon ½
- salad to serve
- salsa verde
- flat-leaf parsley a handful of leaves
- mint a handful of leaves
- tarragon a handful of leaves
- capers 1 tbsp rinsed and drained
- anchovy fillets 4 drained
- Dijon mustard 1 tbsp
- olive oil
Instructions
- 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.
Notes
Adapted from olivemagazine.com
