Roasted lemon sole

Name: Roasted lemon sole
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 500 g larger potatoes; 2 Tomatoes; 1 untreated lemon; 2 ready-to-cook lemon sole (approx. 350 g each); 7-10 Tbsp Salt; 7-10 Tbsp a few squirts of lemon juice; 2 TABLESPOONS Flour; 1-2 TABLESPOONS clarified butter; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 2 stem(s) Basil; 25 g Trout caviar; 7-10 Tbsp fresh herbs and lemon

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

500 g larger potatoes
2 Tomatoes
1 untreated lemon
2 ready-to-cook lemon sole (approx. 350 g each)
7-10 Tbsp Salt
7-10 Tbsp a few squirts of lemon juice
2 TABLESPOONS Flour
1-2 TABLESPOONS clarified butter
2 TABLESPOONS Oil
7-10 Tbsp Pepper
2 stem(s) Basil
25 g Trout caviar
7-10 Tbsp fresh herbs and lemon

Directions

1
Cook the potatoes in boiling water for about 20 minutes. Quench cold, peel and cut into slices. Meanwhile wash tomatoes and lemon and cut into slices. Wash the fish and pat dry. Season with salt and sprinkle with lemon juice. Turn in flour. Heat the lard in a large pan.
2
Fry the lemon sole for 5-7 minutes on each side. In the meantime, fry the potatoes in hot oil for about 5 minutes, turning them over. Sauté the tomatoes and lemon slices briefly and season with salt and pepper. Pluck off basil leaves and fold in. Serve lemon sole and roasted vegetables with caviar. Serve garnished with fresh herbs and lemon wheel