Mini potatoes with sole meunière
Bring the sea inside with this recipe for mini fries with courgette and sugarsnaps with sole meunière.
Ingredients:
- 450g Cêlavíta mini potatoes
- 1/2 courgette
- 200 g sugar snap peas
- 1 tbsp olive oil
- 2 poached sole pieces
- 3 tbsp butter
- Salt and pepper, to taste
- 1 lemon
- 1 tsp dried rosemary
Preparation
Stap 1:
Cut the courgette into 4 quarters, cut away the seeds. Cut the courgette into mini bantam-sized cubes. Clean the sugarsnaps by cutting off the ends and pulling away the threads. Mix 1 tablespoon of olive oil through the mini potatoes and courgettes and add the rosemary. Heat a tablespoon of oil in the pan, fry potatoes together with the courgette for about 10-12 minutes. After 6 minutes, add the sugar snaps.
Step 2:
Meanwhile, the sole can be fried in a large pan with plenty of butter. Heat the pan with butter, meanwhile season the sole all around with salt and pepper. Allow the sole to slide into the pan once the butter has puffed out. Fry the sole over medium heat on two sides until cooked and golden brown. You can test whether the sole is done by pushing along the dorsal line in the middle; if the fillet slides off the bone, the fish is done on that side.
Serve the sole on a spacious plate with the mini potatoes, vegetables and some lemon slices.
The butter the sole was fried in can be used as gravy.
