for 4 people

Fish

	olive oil for frying
500 g	sole fillets (MSC), bones removed
½ tsp	salt

Sauce

2	garlic cloves, finely chopped
1 sprig	rosemary
1	grapefruit, all of the juice (yields approx. 200 ml)
200 g	crème fraîche
2 tsp	Dijon mustard
¼ tsp	salt
a little	pepper

To serve

1	grapefruit, segmented

How it's done

Fish

Heat a dash of oil in a non-stick frying pan. Salt the fish fillets, fry in batches for approx. 1 min. on each side. Remove, set aside, reduce the heat and wipe the cooking fat from the pan.

Sauce

Add a dash of oil to the same pan. Add the garlic and rosemary, sauté for approx. 2 mins. Add the grapefruit juice and all the other ingredients up to and including the pepper, bring to the boil while stirring. Reduce the heat, simmer for approx. 2 mins. Remove the sprig of rosemary, return the fish fillets to the pan, heat gently.

To serve

Plate up the fish with the sauce and grapefruit segments.

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