Dover sole, lemon peel, samphire & endive – The Sea, The Sea Online
Remove the cores from the endives by cutting in half, separate the leaves one by one into a bowl. Wash the samphire and dry it, chop it very fine. Remove the sk
Ingredients
- 2 medium size Dover soles, headless
- ½ lemon
- 120 ml of olive oil
- 10 ml of white wine vinegar
- 60 gr of samphire
- 4 cloves of garlic
- 10 gr of ginger
- Sea salt to season
- Flour to dust
- 2 yellow endives
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