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