1. Prepare a steamer and bring it to temperature, then arrange the sole without the skin and with the herbs. 2. Let’s cook for 3 minutes per side, add salt if necessary and serve. 3. For the fennel salad: Wash and cut the fennel into thin slices. Take the juice of half an orange and mix it with 2 teaspoons of mustard. 4. Season the salad with fennel emulsion and add salt (I used the curry and orange flavored salt). 5. Present the salad garnished with fennel, slices of the remaining orange and black olives. ---------------------------------------------------------------------------
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