This raisin salad paired with fried Alaska sole fillet and sautéed mushrooms is a delicious and nutritious choice for lunch or dinner. The recipe combines sweet and savory flavors, offering a satisfying and well-balanced meal. Let’s explore how to prepare this dish step by step!

Serving Size and Preparation Time

Serving Size: 2-3 people

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Ingredients

For the Salad:

Lettuce (or rocket/arugula): 200g

Raisins: 50g

Almonds or walnuts (toasted): 30g

Parmesan cheese (shredded): 20g

Salad dressing: 2 tbsp olive oil, 1 tsp honey, 1 tbsp lemon juice, salt, and pepper

For the Fried Sole Fillet:

Alaska sole fillet: 2-3 pieces (300g)

All-purpose flour or breading mix: 50g

Seasonings: Salt, pepper, garlic powder

Cooking oil or butter for frying

For the Sautéed Mushrooms:

Mushrooms (button, shiitake, or king oyster): 150g

Minced garlic: 1 tsp

Olive oil or butter: 1 tbsp

Seasonings: Salt, pepper, and thyme (optional)

How to Prepare the Dish

1. Prepare the Salad (10 minutes)

Wash and drain the lettuce thoroughly.

Toss the lettuce with raisins, toasted almonds, and shredded Parmesan cheese.

Mix the salad dressing by whisking together olive oil, honey, lemon juice, salt, and pepper. Pour it over the salad and mix well.

2. Fry the Alaska Sole Fillet (15 minutes)

Pat the sole fillets dry with a paper towel. Season with salt, pepper, and garlic powder.

Coat the fillets lightly with flour or breading mix.

Heat oil or butter in a frying pan and cook the fish over medium heat for 3-4 minutes on each side until golden brown and crispy.

3. Sauté the Mushrooms (10 minutes)

Heat olive oil or butter in a pan and sauté the minced garlic until fragrant.

Add the mushrooms, season with salt, pepper, and thyme (if desired). Cook until the mushrooms are tender and golden brown.

Plating and Presentation

Place a generous portion of the raisin salad on a large plate. Sprinkle additional Parmesan cheese on top for extra flavor.

Arrange the fried Alaska sole fillet beside the salad. Garnish with a sprinkle of freshly cracked pepper and parsley.

Add the sautéed mushrooms next to the fish or over the salad to complete the dish.

Tips for Enjoying the Dish

This dish beautifully balances the sweetness of raisins, the crunch of toasted almonds, the tenderness of fried fish, and the earthy aroma of mushrooms. Serve it warm for the best experience. It pairs well with a

light white wine or sparkling water infused with lemon.

Enjoy your homemade Raisin Salad with Fried Alaska Sole and Sautéed Mushrooms, and share your creations with friends and family! 🍴