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Sogliole alla Veneziana (Sole)
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Ingredients:
1 lb sole fillet
Anchovy paste
2 oz. butter
1 slice of bacon or ham
1/2 small onion, sliced
Vegetable or fish stock
1 glass Chablis or white Chardonay wine
Pinch of salt
Pinch of nutmeg
Small bunch of parsley
1 bay leaf
Spanish olives stuffed
with anchovy (for garnish)
Preparation:
- Interlard
each piece of sole with a bit of anchovy paste.
- Tie up the sole fillets and put them in a
saute-pan with two ounces of butter, a slice of bacon or ham, and a few
small slices of onion. Cover half over with good stock and a glass of Chablis,
and add pinch of salt, a pinch of nutmeg, a bunch of parsley, and a bay leaf. Cover
with parchment paper (or buttered paper) and cook in a slow oven for about an hour.
- Drain the fish, pass the
liquor through a sieve, reduce it to the consistency of a thick sauce,
and pour it over the fish.
- Garnish each fillet with a Spanish olive stuffed
with anchovy.
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