Sole citrus spinata
Instructions
Peel the soles, dip in beaten egg and then in bread crumbs.
Cook them in a skillet with olive oil-extra virgin.
Remove the sole from the Pan where it will instead put 1 cup of white wine, the juice of 2 oranges, 1 lemon and citrus peel cut into julienne.
Boil for a few minutes, then let it reduce and emulsify with extra olive oil-Virgin.
Put in a pan the soles and then serve hot.
Ingredients and dosing for 2 persons
- 500 g of soles
- 2 oranges
- 1 lemon
- 1 egg
- Breadcrumbs
- 1 glass white wine
- Olive oil extra virgin