Pan-fried Sesame Sole with Salad

Ingredients

• 4 sole fillets
• 1 egg
• 3 tbsp Flour
• 80 g Sesame seeds
• 4 tbsp sesame oil
• 1 head iceberg lettuce
• 2 Tomatoes
• 1 Carrot
• 5 tbsp yogurt
• 1 tsp ketchup
• 2 tbsp lemon juice
• 2 tbsp white wine vinegar
• Salt
• black pepper (freshly ground)

Instructions

1. 1.

   Wash the sole fillets, pat dry, season with salt and pepper, coat in flour, dip through beaten egg, then coat with sesame seeds. Fry each side 2-3 minutes in not-too-hot oil until golden brown.

2. 2.

   For the salad, wash and trim the iceberg lettuce, remove the core, and cut into bite-sized pieces. Wash the tomatoes, remove stems, quarter them, and arrange on plates with the lettuce. Peel the carrot, finely grate it, and sprinkle over the salad. For the dressing, whisk yogurt with ketchup, lemon juice, 2-3 tbsp water, and vinegar; season with salt and pepper. Drizzle over the salad and serve with the fish fillets.