Salad With Fillets Of Sole And Croutons

Preparation:

Preparation: Cut the olives into slices, carefully wash the salad then put everything together in a bowl. Lightly flour the sole fillets, cut them into pieces about 3 cm long and brown them on both sides in a non-stick pan with 25 g of butter. Cut the pancarré into cubes and brown it in a pan with the remaining butter. Dress the salad with oil and a little salt and pepper, sprinkle it with the croutons and fish fillets and serve immediately.