Ingredients (4 portions)
600g Potato Salad Supreme
4 x 100g Lemon Sole fillets
(keep the skin on)
200g wild mushrooms, sliced
10ml Extra virgin olive oil
10ml vegetable oil
salt and pepper
Heat the vegetable oil in a non-stick pan, season and then fry the lemon sole, skin side down first, until it has golden colour and is crispy.
Turn the fish over and gently seal without colouring.
Remove from the pan, skin side up and keep it warm.
Quick and lightly fry the mushroom in extra virgin olive oil.
Place the fish on a plate with skin side down and serve with Farm Fresh Potato Salad Supreme and wild mushrooms.