Soles to braised with fried carrots

2_07319 SOLE to BRAISED with CARROTS and FRIED ANCHOVY Sauce preparation: 20 minutes cooking time: 5 minutes INGREDIENTS for 4 people: 600 g of fillet of sole (also frozen), 60 g flour, 250 g of carrots cut into thin fillets, 3 cups of peanut oil, 20 g of spinach salad, 3 sprigs of parsley, 15 g anchovy fillets in oil, 30 g of bread without crust, half a glass of olive oil, 1 clove of garlic, 1 tablespoon vinegar, minced pepper, 2 2 pinches fine salt.

Wash and dry with kitchen paper spinach and parsley leaves.

Peel the garlic.

Keep aside 2/3 spinach leaves for decoration.

Drained anchovy fillets, Pat dry.

Blend 1 minute spinach, garlic, parsley, vinegar, bread, anchovies, salt and half the pepper halves in the bowl of the robot.

Combine the olive oil, drop by drop, continuing to whip at minimum speed, until you have a thick and smooth sauce.

If it is too thick, add 1-2 tablespoons of warm water.

Wash the fillets of carrot, dry them well with a paper towel.

To completely eliminate the moisture, you can squeeze dry with a cloth.

Wash and dry the fillets of sole.

Allineateli on the work surface and sprinkle the pretzels and pepateli.

Prepare the soles: Reduce the fillets into strips 1 cm wide, with a sharp knife.

Put the flour in a paper bag and add the strips of sole.

Close the bag and shake well.

Pour the contents of the bag into the colander and beat several times on the jar, to remove excess flour.

Heat the peanut oil in a pan, it must be very hot: is ready when it starts just to smoke.

Add carrots, cook 30 seconds and keep aside some raw yarn to decorate.

Appoggiatele with slotted spoon to paper towels.

FRY in oil 4 minutes the strips of sole, with two forks turned halfway through the cooking, to be browned, crisp and curl slightly, drain on paper towels.

Place sole and carrots to a serving dish.

Finish with the sauce.

Decorated with spinach and raw carrots.

Serve immediately.

The suitable wine Accompanied this dish with a white wine, dry and gently perfumed, such as Tocai of San Martino della Battaglia.