Ingredients
- 400 g fillets of sole
- 200 g yellow date tomatoes
- 150 g quinoa
- 30 g breadcrumbs
- 1 pc egg
- 1 pc yolk
- dill
- fresh oregano
- fresh coriander
- dry white wine
- balsamic vinegar
- pepperoni
- extra virgin olive oil
- salt
- pepper
For the recipe of sole rolls on quinoa patties, boil the quinoa in boiling salted water for about 20 minutes. Meanwhile, cut the tomatoes and season with oil, salt and balsamic vinegar. Drain the quinoa and let it cool. Then collect it in a bowl and mix it with the egg, the yolk, a bunch of chopped herbs (dill, oregano and coriander), breadcrumbs, salt, pepper and a drizzle of oil, obtaining a soft mixture. Form 8 patties by pressing the mixture into a pastry cutter (ø 8 cm) to a thickness of about 1 cm. Cook the patties in a pan with a film of oil for about 1 minute and a half on each side. Roll the fillets of sole and stop them with wooden sticks. Brown them in a pan with a little oil for 1 minute; sprinkle with a splash of wine and cook for another 2 minutes. Serve the fish on quinoa pies, complete with the datterini. Garnish with pepper slices and leaves
of coriander.
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