Layered Salad with Sole, Sour Cream, and Caviar

Ingredients

• 320 g ready-to-cook sole fillets skinless (4 fillets)
• 200 ml dry white wine
• 1 tsp mustard seeds
• 1 bay leaf
• 1 yellow zucchini
• 1 green zucchini
• 2 Tomatoes
• 1 Red Onion
• 1 Garlic clove
• 3 tbsp olive oil
• 1 tbsp freshly chopped dill
• 80 g young spinach leaves
• Salt
• pepper (ground)
• Frisée lettuce leaf
• Sea salt
• pepper (ground)
• 1 chili pepper
• 1 lemon (zest and juice)
• 1 Shallot
• 4 tbsp olive oil
• 4 tsp crème fraîche
• 1 tbsp caviar
• dill sprigs

Instructions

1. 1.

   Wash the sole fillets, pat dry, and poach in hot water at 80°C for about 10 minutes. Remove and place in a shallow dish. Pour warm white wine over them, add mustard seeds, bay leaf, and marinate overnight.

2. 2.

   For the dressing, peel and finely chop the shallot. Slice the chili pepper lengthwise and deseed. Finely chop the zest. Combine all with lemon juice and olive oil.

3. 3.

   Wash, trim, and dice the zucchinis. Wash, quarter, seed, and dice the tomatoes. Peel and finely dice the onion. Peel and mince the garlic very finely.

4. 4.

   Sauté onions and garlic in hot oil. Add zucchini and cook for about 2 minutes. Remove from heat and fold in tomatoes and dill. Let cool slightly, then season with salt and pepper.

5. 5.

   Wash and trim spinach and Frisée; tear Frisée into small pieces. Drain well.

6. 6.

   Arrange the spinach leaves on plates in a fan shape. Reserve four leaves. Place a ring on top and fill with vegetables. Press lightly and remove the ring. Add Frisée and one drained fish fillet, place a spinach leaf over it, then add 1 tsp crème fraîche with a touch of caviar. Drizzle dressing around and garnish with dill sprigs before serving.