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1 sole fillet, skin on
3 tbsp plain flour
1/2 stick butter
Juice of 1/2 lemon
A small bunch of asparagus, shaved into thin slices
3/4 cup ready to eat puy lentils
Sea salt and ground black pepper
2 tbsp olive oil
1 sole fillet, skin on
3 tbsp plain flour
50g butter
Juice of 1/2 lemon
A small bunch of asparagus, shaved into thin slices
125g ready to eat puy lentils
Sea salt and ground black pepper
2 tbsp olive oil
3 tbsp capers, drained and rinsed
A little flat-leaf parsley, finely chopped, to garnish (optional)
Tweezers
Frying pan
Fish slice