Poli Museo della Grappa

Poli Grappa Museum

Poli Distillerie

Poli Distillerie

Sole à la Gavotti


Remove the hard leaves and the thorns from the artichokes, and reserve the artichokes' bottoms.
Boil them and when cooked, sauté  them in butter.
Put the soles in a baking tray  with the bay leaf and onion, white wine and a glass of Grappa. Place in the oven for about ten minutes.
Prepare a sauce with two carcasses of boiled fish and a bit of odors.
Place it in a pan and put a knob of butter and a tablespoon of flour, in order  to make a white sauce and add the tomato ketchup, a little more Grappa and salt.
Lay the artichokes on a platter, place the sole fillets on them, and cover with sauce. Serve.

Recommended Grappa:
Poli Cleopatra Prosecco Oro

  • Ingredients:

    6 artichokes
    100 g butter
    3 big soles
    2 laurel leaves
    1 piece onion
    1 glass dry white wine
    2 shots aged Grappa
    1 tablespoon flour
    3 tablespoon tomato ketchup
    Salt q.s.
    3 black pepper grains

  • Author:
    • Nillo Ermia, Hotel Splendid - Laigueglia
  • Typology:
    • Second course
  • Preparation time:
    • About 30 minutes
  • Notes: