Ingredients

• 300 g white fish fillets without skin and bones, such as sole or cod
• sea salt and freshly ground black pepper
• fresh rosemary (optional)
• 3 tablespoons wheat flour
• 1 egg, beaten
• 4 tablespoons grated Parmesan
• 2 tablespoons breadcrumbs
• 2 tablespoons vegetable oil + 2 tablespoons butter

Sorrel salad:

• 1/2 head of lettuce
• a handful of young and small sorrel leaves

Balsamic raspberry vinaigrette:

• 5 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon lemon juice
• 1 tablespoon liquid honey
• 1/2 cup frozen or fresh raspberries
• sea salt and freshly ground black pepper

Preparation

1. Mix all vinaigrette ingredients in a bowl. Rinse the lettuce and sorrel leaves and pat dry. Remove tough stalks from the sorrel leaves. Tear the lettuce and mix with the sorrel. Arrange on a plate and drizzle with the balsamic raspberry vinaigrette.
2. Rinse the fish, pat dry and cut into about 7 cm pieces. Sprinkle with salt and pepper. Roll into rolls, placing a fresh rosemary leaf in the center of each (optional) and secure with a toothpick (for thicker fillets, first cut into thinner slices). Roll in flour, then dip in egg, and finally in Parmesan mixed with breadcrumbs.
3. Fry on a medium-hot pan, in oil and butter, browning the fish evenly on each side. Place the rolls on a baking sheet and put in an oven preheated to 180 degrees for 5-7 minutes, until the fish is no longer raw inside.
4. Serve with sorrel salad and balsamic raspberry vinaigrette (the salad can also be served in a separate bowl so the breading doesn't get soggy).