How do I make the fries crispy?

It is important to pre-fry the fries at a low temperature and then finish frying them at a high temperature. Additionally, drying the fries after peeling is essential for crispy fries.

Can I replace the lettuce with other vegetables?

Yes, you can replace the lettuce with other vegetables such as grilled green asparagus, fennel, or steamed broccoli.

Can I prepare the sole with lettuce and fries in advance?

You can pre-fry the fries and finish frying them just before serving. You can clean and season the fish in advance, but fry the fish just before serving.

How do I know when the sole is cooked?

The sole is cooked when the flesh is firm and opaque and separates from the bone. It takes about 4-5 minutes per side.

Sole with lettuce and fries

Name: Sole with lettuce and fries
Cook time: 30 min
Total time: 30 min
Yield: 4P
Ingredients: 12 pieces of sole; 250 g butter; Pepper and salt; Lettuce:; 1 washed green lettuce; 250 g lamb&#39;s lettuce washed; 250 g green beans steamed; 1 onion; 2 lemons; 1 jar of fresh mayo (recipe); 1 kg freshly fried fries

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30min

•

Easy

Juicy, golden-brown soles fried in butter, with some lettuce, fresh fries, and mayonnaise on the side, so simple and delicious.

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Ingredients

What do you need?

Quantity: 4P

12 pieces of sole
250 g butter
Pepper and salt

Lettuce:
1 washed green lettuce
250 g lamb's lettuce washed
250 g green beans steamed
1 onion
2 lemons

1 jar of fresh mayo (recipe)
1 kg freshly fried fries

12 pieces of sole
250 g butter
Pepper and salt

Lettuce:
1 washed green lettuce
250 g lamb's lettuce washed
250 g green beans steamed
1 onion
2 lemons

1 jar of fresh mayo (recipe)
1 kg freshly fried fries

Preparation method

How do you make this?

Divide some green lettuce on the plates, add some lamb's lettuce, green beans, and onion on top, and a dollop of mayonnaise; put the rest of the lettuce in a bowl and place it on the table.

Cut the lemons in half and place them on the plate.

If necessary, trim the soles with scissors, cutting from the bottom of the tail upwards in the opposite direction, pat them very dry, and season with pepper and salt.

Let a large chunk of butter melt in a non-stick pan and fry the soles on both sides until beautifully golden brown.

Finish frying the fries, place them on kitchen paper, and set them on the table.

Divide the fish onto the plates and serve immediately.