SPANISH RICE AND SOLE SALAD

Preparation Method :

• Lay the sole fillets in an ovenproof dish, together with the peppercorns, slice of onion, lemon juice and just enough water to cover.
• Sprinkle with a little salt and cover the dish with foil or a lid. Poach in a preheated oven, 180°C/350°F/Gas Mark 4, for 10 minutes. Allow the fish to cool in the liquor, then cut each fillet into 1-inch pieces.
• Cook the rice in boiling water, until soft. Rinse in cold water and separate the grains with a fork.
• Cut the aubergine in half and sprinkle with 2 teaspoons salt. Allow to stand for ½ an hour, then rinse very thoroughly. Pat dry and cut into 2.5 cm / 1 -inch dice. 
• Heat the oil in a large frying pan, and fry the aubergine, until it is soft.
• Allow the aubergine to cool, then mix it into the rice along with the shallot, peppers, half the chopped herbs and the French dressing.
• Mix together the mayonnaise, garlic, tomato puree, paprika, remaining herbs and seasoning.
• Arrange the rice on one side of a serving dish and the sole pieces on the other. Spoon the mayonnaise over the sole and garnish the dish with watercress.