Soles to pomegranate
Instructions
2_07144 SOLE to POMEGRANATE INGREDIENTS for 4 PEOPLE 500 g sole fillets, flour, 30 g butter, pomegranate, salt 1.
Freed of the pomegranate seeds from membranes and beat them, keeping aside a handful.
Strain the juice.
Divide in half along the fillets of sole, roll them up and infilateli in twos on skewers, then sprinkle with flour.
Melt the butter in a large non-stick pan, line the sole rolls and cook to moderate flame for 5 minutes.
Add salt, turn them over and add the Pomegranate juice and whole grains.
Leave on the heat for 2/3 minutes, check that the threads are soft, then serve.
If you want you can sprinkle the fillets with white wine and, when they are ready, remove them, keep them warm and then narrow down the cooking before pouring it into the pot.
