Tag: Sole

Recipe Green butter sole with mapo sauce – Italian Cuisine

Ingredients

4 pcs Sole
150 g Butter
20 g Parsley
20 g Chervil
4 pcs Mapo
salt

Duration: 1 h 20 min

Level: Easy

Doses: 4 people

For the recipe for sole with green butter and mapo sauce, blanch the two herbs in lightly salted water for 1 '. Drain them, cool them in ice water, chop them finely and pass them through a fine sieve to remove the most fibrous part (past).

Incorporate the pureed herbs into the soft butter, mixing it well; form a roll, wrap it in plastic wrap and put it in the refrigerator to harden for about 1 hour (green butter).

Skin the soles by cutting the skin at the base of the tail and pulling it with a clean tear. Melt half of the green butter in a large pan and brown the sole for 2-3 minutes per side.

Grate the zest of a mapo. Squeeze 2 fruits. Boil the mapo juice for 5-8 ', then add the grated zest, turn off and add salt (sauce). Serve the sole with slices or flakes of the remaining green butter, the sauce and 2 mapo cut into wedges.

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Baked sole recipe with fennel and ginger – Italian Cuisine

Ingredients

800 g peeled sole fillets
4 green Camoni tomatoes
2 spring onions
1 lime
fresh ginger
fennel
extra virgin olive oil
salt
pepper

Duration: 15 min

Level: Easy

Dose: 4 people

To prepare the sole baked with fennel and ginger, preheat the oven to 230 ° C in ventilated mode.
Rinse tomatoes and lime.
Reduce ginger and lime slices, without removing the skins; cut the tomatoes in half.
Clean spring onions, removing the ends. Cut them into 4 parts lengthwise and then in half. Grease oil a pan, create a bed of fennel and sit on top of the sole fillets, add the vegetables cut into pieces, ginger and lime, salt and bake for 6-7 minutes, placing the pan in the top shelf.
serve with a sprinkling of pepper, decorating with fresh fennel.

Recipe Rolls of sole stuffed with courgette flowers – Italian Cuisine

Ingredients

160 g crumb
100 g raspberries
16 g shelled prawn tails
8 slices of raw ham 8 courgette flowers
4 medium sized soles
White wine
milk
garlic
fish stock
mint
Lemon peel
salt
basil
parsley
extra virgin olive oil

Duration: 1 h 15 min

Level: Middle

Dose: 4-6 people

For the recipe of sole rolls stuffed with courgette flowers, prepare an aromatic oil by heating 50 g of oil with raspberries, without reaching a boil; leave to infuse for 30 minutes.
Fillet the sole following the photos below. 1-2. Cut the skin just above the tail; then, helping yourself with a sheet of kitchen paper, grasp the skin with one hand; hold the tail firmly with the other and separate the two parts by pulling. Repeat the operation on the white side: pay more attention because the skin is more delicate and adherent to the pulp. 3-4. Cut the pulp along the central bone and around the gills. 5-6. Then, with the blade of the knife almost flat, separate the fillets from the bones. Turn the fish over and proceed in the same way to obtain the other two fillets; then trim them along the side of the entrails.

roasted the shrimp tails in a warm pan with a drizzle of oil and salt, then blended with a little white wine; finally chop them with the crumb soaked in milk and well squeezed, basil, mint and grated lemon zest.
Peel courgette flowers and divide them in half lengthwise.
Arrange on each fish fillet, half a courgette flower, half a slice of raw ham, 1 tablespoon of chopped prawns, roll up and close with two sticks. Cook the rolls in a pan with a drizzle of extra virgin olive oil and a few tufts of basil, parsley, 1 clove of garlic and 1 ladle of fish cartoon. Turn off after 10-15 minutes and serve the rolls completing with the raspberry oil.
As a starter, calculate a diner roll.