Fried Sole With Shrimp And Green Beans - cooking recipe

Ingredients

14 oz potatoes, washed
14 oz green beans, trimmed and halved
1/2 cup heavy cream
2-3 tbsp lemon juice
1-2 tsp sugar
1/2 head lettuce, washed and cut into bite-sized pieces
1 tbsp oil
1 oz smoked bacon, chopped
4 stalks parsley, chopped
3 oz peeled and cooked shrimps
3-4 tbsp all-purpose flour
2 None sole fillets
3 tbsp clarified butter
1 None small onion, diced
4 slices lemon

Preparation

Cook the potatoes in boiling water for about 20 mins. Drain and rinse. Allow to cool, then cut into slices. Cook the green beans in boiling salted water for 10-12 mins. Drain.
Mix the cream, a pinch of salt, lemon juice and sugar, and toss with the lettuce. Heat the oil in a pan and cook the bacon until crispy. Set aside. Mix together the parsley and shrimp and refrigerate.
Mix the flour with salt and pepper. Pat dry the fish, and dip in the flour to coat. Heat 2 tbsp of the clarified butter in a frying pan and add the fish. Cook over a medium heat for 4 mins on each side. Remove from the pan, add the remaining butter and fry the potato slices, turning frequently, until golden brown. Just before the end of the cooking time, add the onion. Season with salt and pepper.
Reheat the bacon and toss with the drained green beans. Arrange the fish on serving plates with the shrimp on top, then add the potatoes and beans. Serve the salad in separate bowls.