The queens half sole
Instructions
Remove the skin, cut the sole fillets and keep them aside.
Put the fish bones and heads in a pot with 1 l of water, onion, carrot and celery and cook for 20 minutes.
Strain the broth, salt and pepper.
Wash and check the zucchini, cut into sticks and FRY at high heat in olive oil, drained on paper towels, and keep warm.
Finely chop the shallots and Brown with butter for a few minutes, pour 1 ladleful of fish broth and cook until the liquid reduces by half.
Dissolve mustard in the sauce, add the fillets of sole and half sliced basil, bathed with the wine and cook for 5 minutes at the end.
Boil al dente half season with Queens, the gravy to the soles and garnish with Zucchini sticks and the remaining chopped Basil.
Ingredients and dosing for 4 persons
- 400 g of type dough half-kings and queens
- 2 soles
- 2 zucchini
- 1 shallot
- 1 onion
- 1 carrot
- 1 stalk of celery
- 40 g of butter
- 1 glass white wine
- 3 tablespoons of olive oil
- 2 tablespoons of mustard
- 1 handful of basil leaves
- Salt
- Pepper