Sole With Anchovy Sauce Recipe - Cooking Index
Sole With Anchovy Sauce Recipe - Cooking Index
This idea comes from Ristorante alla Cisterna in Trastevere, Italy.
Type: Fish| 2 x | Lemon soles - black skin, | |
| And heads removed | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Flour - as needed | ||
| 6 tablespoons | Clarified butter | |
| 1 1/2 tablespoons | Fresh butter | |
| 4 | Anchovy fillets | |
| 2 teaspoons | Finely-chopped chives | |
| 2 teaspoons | Finely-chopped parsley | |
| 12 | Fresh oregano leaves | |
| = (or 1/4 tspn dried oregano) | ||
| 3 teaspoons | Blanched almonds - finely chopped | |
| 1/2 cup | Dry white wine | |
| 1 tablespoon | Marsala |
Season fish with salt and pepper and roll in flour. Place clarified butter in heated pan and add floured fish. Cook gently for four minutes.
Place 1 1/2 tablespoons fresh butter in a saucepan and add 4 anchovy fillets. Smash anchovies into the butter and allow butter to foam, then draw away from heat and mix anchovies well into butter. Add chives, parsley, oregano leaves and blanched almonds to anchovy butter. Moisten with white wine and marsala. Bring to a boil.
Place soles on a warmed serving dish slightly overlapping them, and nap with the sauce.
This recipe yields 4 servings.
Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0026) - from the - TV FOOD NETWORK
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