Sunday, October 9, 2011

Chopped Fish Salad with Roquefort Dressing

(2 servings)

A while ago I had lunch with a friend who ordered a chopped salad of iceberg lettuce, tomatoes and crispy deep fried catfish smothered in blue cheese dressing. He let me have a bite and it was delicious, but way too rich.

I decided to try to reconstruct a similar salad with less fat. I pan fried the fish and lightened up the dressing; the resulting salad was delicious!

2 small fillets of sole
salt and freshly ground pepper
1 tbsp flour
1 tsp olive oil
2 cups romaine lettuce, chopped
1 plum tomato, chopped
1 1/2 tbsp crumbled Roquefort cheese
1 tbsp sour cream
1 tbsp plain yogurt
1-2 tsp fresh lemon juice, to taste

Sprinkle both sides of the fish with salt and pepper, then lightly dust both sides with flour.

Heat the oil in a skillet over medium-high heat and quickly fry both sides of the fish until they are lightly browned and the fish flakes easily.

Remove the fish from heat and set aside.

Divide the lettuce and tomato between 2 plates.

In a small bowl, combine the cheese, sour cream, yogurt and lemon juice until they are well mixed.

Chop the fish and divide among both plates. Serve with the dressing.

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