Tuesday, March 17, 2015

The Quintessence of Essence


FILETTO DI SOGLIOLA CON I RICCI DI MARE
SOLE FILLETS WITH SEA URCHINS



Ingredients:

Fresh soles
Extra virgin olive oil
Few spoons of milk
Pinch of salt
Fresh wild fennel (both leaves and flowers)
Sea urchin eggs

Clean the fresh soles, pulling off the skin on both sides.
Fillet them, following the line of the central spine.
Shape the fillets by rolling, braiding or twisting. Toothpicks can be used to fix during cooking and then taken off.
Pour  a thin layer of extra virgin olive oil in a stainless steel skillet with double bottom. Add a few fresh fennel  flowers and leaves. Place the soles. Splash ( or spry) with a little milk; sprinkle with salt.
Put the lid on.
Put on the stove at high heat for 4 minutes. Take the skillet off the fire keeping the lid on: the fish would continue to cook sweetly.
After 2 minutes, open the skillet and place the sea urchin eggs nicely on the hot soles.
Serve immediately.

This recipe is explained in the video:

https://www.youtube.com/watch?v=LLTwFrEB4_o

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