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21 July 2014,16:36 by
J.Sujatha

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SPANISH RICE AND SOLE SALAD

Serves :
4

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Lay the sole fillets in an ovenproof dish, together with the peppercorns, slice of onion, lemon juice and just enough water to cover.
  • Sprinkle with a little salt and cover the dish with foil or a lid. Poach in a preheated oven, 180°C/350°F/Gas Mark 4, for 10 minutes. Allow the fish to cool in the liquor, then cut each fillet into 1-inch pieces.
  • Cook the rice in boiling water, until soft. Rinse in cold water and separate the grains with a fork.
  • Cut the aubergine in half and sprinkle with 2 teaspoons salt. Allow to stand for ½ an hour, then rinse very thoroughly. Pat dry and cut into 2.5 cm / 1 -inch dice. 
  • Heat the oil in a large frying pan, and fry the aubergine, until it is soft.
  • Allow the aubergine to cool, then mix it into the rice along with the shallot, peppers, half the chopped herbs and the French dressing.
  • Mix together the mayonnaise, garlic, tomato puree, paprika, remaining herbs and seasoning.
  • Arrange the rice on one side of a serving dish and the sole pieces on the other. Spoon the mayonnaise over the sole and garnish the dish with watercress. 

INGREDIENTS

  • 3 large lemon sole, each filleted into 4 pieces
  • 3 peppercorns
  • Slice of onion
  • 2 tablespoon lemon juice
  • 100 grams long grain rice
  • 1 small aubergine
  • 1 tablespoon sesame oil
  • 1 red pepper, seeded and chopped
  • 1 shallot, finely chopped
  • 1 green pepper, seeded and chopped
  • 2 tablespoons French dressing
  • 1 tablespoon chopped fresh mixed herbs
  • 100 ml prepared mayonnaise
  • 1 clove garlic, crushed
  • 1 level teaspoon tomato puree
  • 1 level teaspoon paprika
  • Salt and pepper
  • 1 bunch watercress, to garnish 

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