Sole Fried Whole with Lime Oil

The main fishing area for sole in Germany is the North Sea, especially the Wadden Sea. However, the flatfish is also caught on the European Atlantic coast. The sole has firm light meat, which is great for fine fast cuisine. However, one should be careful with the seasoning, so as not to cover up the fish’s own taste.

For the lime oil, stir the lime zest into the olive oil, add the garlic, chili pepper and ginger and infuse.

Immerse the sole with the tail fin in boiling hot water for five to ten seconds until the skin begins to separate from the bone. Peel off the thick skin of the sole on both sides by taking the loosened skin on the caudal fin with a kitchen towel and pulling it off heartily from the caudal fin to the head. Using kitchen scissors, cut the outer fin crest, including the head, into small pieces along the fillets and remove. Rinse the sole thoroughly under cold running water, remove any debris from the belly cavity and rub dry with kitchen roll.

Preheat the oven to 100 degrees and place a sheet pan in the center rack.

Heat a frying pan over medium heat, and sear the sole in it in turn with the oil on both sides for about two minutes each. Put them on the tray and let them stand in the heated stove for twenty minutes. Then season with salt and season with pepper.

Arrange one sole each on hot plates and dress with the lime oil.

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