Simon’s sole fillets with salsa verde recipe
Simon Rimmer's delicate steamed sole is given a good bit of flavour with the sharp salsa verde that brings it all together.
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Cooking tools:
- Food processor
- Steamer basket
- Chef's knife
- Cutting board
- Pot
- Stove
- Colander
- Toothpick
- Plate
Ingredients
- 2 skinless sole fillets cut in half lengthways
- 1 carrot finely sliced
- 1 small fennel bulb finely sliced
- 1 red pepper finely sliced
- ½ lemon
- to serve salad
- a handful of leaves flat-leaf parsley
- a handful of leaves mint
- a handful of leaves tarragon
- 1 tbsp capers rinsed and drained
- 4 anchovy fillets drained
- 1 tbsp Dijon mustard
- olive oil
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