Dover sole, lemon peel, samphire & endive

Remove the cores from the endives by cutting in half, separate the leaves one by one into a bowl.

Wash the samphire and dry it, chop it very fine.

Remove the skin of the lemon with the peeler, cut the skin as fine as possible and then toss with the samphire, add the lemon juice and half of olive oil, stir adding a pinch of salt.

Peel the garlic and ginger and cut in quarters.

Dust flour over both sides of the fish, heat up a large sauté pan, when hot add the remaining olive oil, reduce the temperature to medium and cook the fish one by one, to a golden colour on both sides, with the garlic and ginger on the pan too, refresh with the vinegar.

Remove the fish from the pan, let it rest for 5 mins.

Display the fish on a serving tray and pour over the samphire dressing over the top, serve with the leaves on the side.