Camogli’s style Sole fillets
Arrange the fillets of sole in the following way: put on each sole two mussels, four clams, chopped parsley and some toasted fillet of pepper, turn them into rolls and close with a toothpick. Flour and place them in a oven pan with melted butter scented with sage.
When they are golden brown, sprinkle wine and cook covered for ten minutes. Once cooked, cool them well and in the meantime prepare the fish broth with pieces of fish, bones and flavorings, add the gelatin, dissolve it and put it back on heat with the egg whites.
Bring it to boiling point and boil for three minutes, filter it with a cloth. Let it rest for twenty minutes after adding the lemon juice, Grappa, salt and pepper.
Filter all again, add the cream and store in a cool place. Arrange the fillets on a plate and decorate with prawns, king prawns, the strips of peppers and lemon slices. Pour the very cold jelly on the dish, allow to thicken and serve.
Recommended Grappa:
PO' di Poli Aromatica
- Ingredients:
8 sole fillets
150 g mussels
150 g clams
6 king prawns
10 tails of prawn
5 sheets of gelatin
80 g butter
1 dl cream
1 lemon
1 glass of white dry wine
Half glass Grappa
A small bunch of sage
A small bunch parsley
2 red peppers
Salt and pepper q.s.
3 egg whites - Author:
- Typology:
- Second course
- Preparation time:
- About 80 minutes
- Notes:
