|
| |
|
 |
- Sole with Mushrooms
|
-
- Ingredients:
-
6 tablespoons extra virgin olive oil
7 oz (200 grams) porcini mushrooms, thinly sliced
8 sole fillets, skinned
3 and 1/2 fl oz (100 ml) dry white wine
2 fl oz (50 ml) brandy
1 garlic clove
1 fresh rosemary sprig
2 egg yolks
Juice of 1/2 lemon, strained
Salt and pepper
Directions:
Heat 2 tablespoons of the olive oil in a frying pan, add the porcini mushrooms and cook over a medium-low heat, stirring occasionally.
Meanwhile, place the fish in a saucepan, pour in the wine and brandy, add the garlic and rosemary and season with salt and pepper to taste.
Bring just to the boil, then lower the heat and simmer for 15 minutes.
Transfer the fish to the frying pan and keep warm.
Strain the cooking juices into a clean pan, bring to the boil over a high heat and cook until reduced.
Lower the heat, add the egg yolks, the remaining olive oil and the lemon juice and mix quickly.
As soon as the egg sets, remove the pan from the heat.
Place the fish on a warm serving dish, garnish with the porcini mushrooms and spoon the sauce over them. Serves 4.
That's it!
|
- Free Newsletter!
-
- The weekly newsletter
provides hard to find Sicilian and Italian recipes, holiday specials,
the latest updates on our company, special "members only" offers
and much more.
-
|
|
| |
 
-
"Updated weekly!"
- Need More Recipes?
Sign up for more recipes from our Italian affiliates:
- Oregano From Italy
|
-
|
