Fillets of sole with salad and croutons
Instructions
Sliced olives, carefully wash the salad and then gathered it all in a bowl.
Lightly flour the sole fillets, cut into pieces 3 cm long and saute it on both sides in a pan with 25 g of butter.
Cubettini cut the bread and fry it in a pan with remaining butter.
Dress the salad with olive oil and a little salt and pepper, sprinkle with toasted bread and fish and streaks served immediately.
Ingredients and dosing for 4 persons
- 200 g of sole fillets
- 2 slices of bread
- 40 g of butter
- 30 g of flour
- 30 g of olive oil extra virgin
- 100 g of mixed tender salad
- 15 g of pitted green olives
- 15 g of pitted black olives
- Salt
- Pepper