Sole à la Gavotti
Second courses
Aged
6 people
Nillo Ermia, Hotel Splendid - Laigueglia
About 30 minutes
Ingredients:
6 artichokes
100 g butter
3 big soles
2 laurel leaves
1 piece onion
1 glass dry white wine
2 shots aged Grappa
1 tablespoon flour
3 tablespoon tomato ketchup
Salt q.s.
3 black pepper grains
100 g butter
3 big soles
2 laurel leaves
1 piece onion
1 glass dry white wine
2 shots aged Grappa
1 tablespoon flour
3 tablespoon tomato ketchup
Salt q.s.
3 black pepper grains
Preparation:
Remove the hard leaves and the thorns from the artichokes, and reserve the artichokes' bottoms.
Boil them and when cooked, sauté them in butter.
Put the soles in a baking tray with the bay leaf and onion, white wine and a glass of Grappa. Place in the oven for about ten minutes.
Prepare a sauce with two carcasses of boiled fish and a bit of odors.
Place it in a pan and put a knob of butter and a tablespoon of flour, in order to make a white sauce and add the tomato ketchup, a little more Grappa and salt.
Lay the artichokes on a platter, place the sole fillets on them, and cover with sauce. Serve.
Boil them and when cooked, sauté them in butter.
Put the soles in a baking tray with the bay leaf and onion, white wine and a glass of Grappa. Place in the oven for about ten minutes.
Prepare a sauce with two carcasses of boiled fish and a bit of odors.
Place it in a pan and put a knob of butter and a tablespoon of flour, in order to make a white sauce and add the tomato ketchup, a little more Grappa and salt.
Lay the artichokes on a platter, place the sole fillets on them, and cover with sauce. Serve.
