For ➍ 4 Dover sole fillets (or another white fish)
100 g baby spinach leaves
150 g celeriac
1 lettuce
1 zucchini
1 red onion
a handful of chervil
4 dl vegetable stock
2 dl walnut oil
olive oil
vinegar
thyme & bay leaf
salt
Select the inner leaves of the lettuce, wash and spin dry. Wash a few sprigs of chervil and the spinach leaves. Let them dry.
Cut ½ red onion into rings. Take a large bowl. Mix the vegetables.
Peel the celeriac. Cut into small cubes. Cut the other ½ onion finely and fry in olive oil, add the celeriac cubes and moisten with broth. Season with salt, thyme and bay leaf. Let the celeriac gently simmer.
Mix fine, sieve and finish with walnut oil. Cut the zucchini lengthwise into thin slices. Rub the slices with olive oil and grill briefly on both sides. Season with salt.
Pat the sole fillets dry, dipping slightly in olive oil and grill on a hot grill. Turn after a few s a quarter. Season with salt.
Put a pile of mixed salad on a plate. Arrange the warm courgettes and sole fillets. Finish with some sauce.
Cut ½ red onion into rings. Take a large bowl. Mix the vegetables.
Peel the celeriac. Cut into small cubes. Cut the other ½ onion finely and fry in olive oil, add the celeriac cubes and moisten with broth. Season with salt, thyme and bay leaf. Let the celeriac gently simmer.
Mix fine, sieve and finish with walnut oil. Cut the zucchini lengthwise into thin slices. Rub the slices with olive oil and grill briefly on both sides. Season with salt.
Pat the sole fillets dry, dipping slightly in olive oil and grill on a hot grill. Turn after a few s a quarter. Season with salt.
Put a pile of mixed salad on a plate. Arrange the warm courgettes and sole fillets. Finish with some sauce.
