Marinated Fried Yellowfin Sole Fillets

Ingredients

4x sole fillets
2x lemon
200ml milk
28g Spanish abodo spice blend
130g Dredge mix
4prt Summer vegetable salad
60ml Salad Dressing

Ingredients for Vegetable salad:

1x courgette
500g broad beans
450g green beeans
1x red chicory
10g parsley
10g mint
10g chives

Ingredients for Salad Dressing:

200ml ev olive oil
2g salt
1g pepper
10g dijon mustard
20g white wine vinegar

Ingredients for Spanish abodo spice blend:

5g parsley
10g peeled garlic
2g fennel seed
2g coriander seed
7ml ev olive oil
1g salt
1g pepper

Ingredients for Dredge mix:

100g plain flour
30g corn flour
2g smoked sweet paprika
1g salt
0.5g pepper


Method

1) Defrost the fillets overnight. Cut each fillet in half lengthways and cover in the abodo spice blend, cover and transfer to the fridge for two hours
3) Pour the milk into a tray, pour all the dredge mix into a separate tray
5) Start by taking one fillet and placing it into the dredge mix, cover the fish entirely and then pat off any excess carefully in order not to remove any of the marinade
6) Lay the fillet into the tray of milk to cover entirely and then allow excess milk to drain off
7) Carefully place the fillet back into the dredge mix ensuring an even coating and patting off any excess dredge, transfer to a separate tray and repeat this process with each of the fillets
8) Fill a pan with vegetable oil ensuring 2 cm depth at least and carefully heat over a low-medium heat
9) Drop a pinch of dredge mix into the oil to test the heat, if it gently bubbles it is the correct temperature
10) Individually fry each fillet for 4 minutes, carefully remove the fillet using a slotted spoon and place it on some kitchen towel and pat dry
11) Season the fillet and repeat for each fillet
12) Cut the lemons in half as a cross-section and place directly onto the BBQ, after 1-2 minutes remove them and place to the side of a serving dish
13) Stack the fillets together and serve with the summer vegetable salad drizzled with salad dressing

Preparation of Vegetable salad:

1) Using a peeler, slice the courgettes down to ribbons, transfer them to a bowl
2) Remove the broad beans from the pods
3) Cut the tops of the green beans off
4) Bring a pan of water to boil and add salt
5) Blanch the green beans for 2 min then cool in icy water
6) Blanch the broad beans for 1 min then refresh in icy water
7) Squeeze the soft bean out of the waxy shell of the blanched broad beans
8) Peel the chicory leaves away from the stork
9) Roughly chop the herbs
10) Gently toss all ingredients together

Preparation of Salad dressing:

1) Place the mustard, vinegar, salt and pepper into a bowl
2) Gently pour in the extra virgin olive oil whilst slowly whisking, you are not looking to fully emulsify just to mix the ingredients well

Preparation of Spanish abodo spice blend:

1) Peel garlic and slice thinly
2) Roughly chop parsley
3) Mix all ingredients

Preparation of Dredge mix:

1) Mix all ingredients