Sogliole alla Veneziana (Sole) Recipe

Sogliole alla Veneziana (Sole) Recipe

Ingredients:

1 pc of sole
3-4 Tbsps of anchovy
2 ozs of butter
1 slice of bacon or ham
1 pc of small-sized onion; chopped
some stock
1 glass of Chablis
a pinch of salt
a pinch of nutmeg
1 bunch of parsley
1 pc of bay leaf
Spanish olives

Instructions:

Fillet sole then sprinkle each one with some anchovies. Next, tie fillets up then put into pan with butter, ham or bacon and some sliced onion. Then, cover one half with some stock plus Chablis.

Add in some salt, nutmeg, bay leaf and parsley. Using buttered paper, cover then cook over low heat for around one hour. Strain fish, then sieve liquor and make it as consistent as thickened sauce.

Pour over fish and use an anchovy-stuffed olive garnish to garnish every fillet.

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