Fried Sole With Radish And Watercress Salad - cooking recipe

Ingredients

12 spears asparagus, woody ends snapped off, cut into 6cm pieces
4 None sole fillets (about 90g each), each cut into 3 pieces
2-3 tbsp lemon juice
3 tbsp herb vinegar
1/2 tsp wholegrain mustard
2 None shallots, peeled and finely chopped
6 tbsp hazelnut oil
50 g butter
1 slice white bread, diced
30 g plain flour
1 tsp paprika
250 g watercress
75 g radishes, cut into wedges, plus 20g radish greens

Preparation

Cook the asparagus in boiling salted water for 3-5 mins, until just tender. Drain and allow to cool. Season the sole with salt and black pepper and drizzle with the lemon juice.
In a bowl, whisk the vinegar, mustard, shallots and a pinch of salt and black pepper. Gradually whisk in the oil. Melt 1 tbsp of butter in a skillet and fry the bread cubes until golden brown. Drain on paper towel.
Mix the flour and paprika together and coat the flounder in the mixture. Melt the remaining butter in a skillet and cook the flounder until golden brown on both sides.
Toss the watercress, radish wedges and greens and dressing together. Arrange the asparagus pieces around the edges of 4 plates and arrange the salad like a nest on top. Top with the flounder and sprinkle with the croutons.