Recipe 82: And this week finally fish! It was a bit of time that i wasn’t cooking fish following a recipe from my mum. I normally just cook salmon or cod in the oven with vegetables. Instead last weekend i thought about this recipe that i never cooked here in London: Sogliole alla mugnaia or Soles Mullier’s style as i think you call them here.
Ingredients: 2 soles (sorry i couldn’t find them and i bought 2 plaices fillets, but they came good as well, because very similar to soles), some flour, around 50 gr butter, parsley, one lemon and salt.
The preparation is very easy as usual: just place some flour on a kitchen board and then place the fish on the flour and cover with some more flour. If you want the fish really well fried add enough flour, for a light version instead just add the necessary to cover them.
Put a pan with 20gr of butter on the fire, while in another little saucepan you will place the rest of the butter, the parsley finely cut and the juice of half a lemon. Wait for the butter to melt and mix it all on a low fire until it takes the consistency of a sauce. Place the fish in the pan and let it cook for some minutes (3-4 minutes).
Turn the fish and let it cook in the other side until it get goldish like the top, but also keep on mixing the sauce to avoid burning it. When the fish is ready you can place it on a plate and you can add salt and pepper. Then pour the sauce on top and serve with vegetable and half a lemon.With the fish i normally cook broccoli or potatoes and this time i serve the dish with some Pure’. You can find the recipe here! The taste of these two together is just perfect!
PS. Mamy ma da quanto e’ che non mi fai la sogliola alla mugnaia??? io praticamente mangiavo il pesce con gusto solo quando me lo facevi cosi! Purtroppo qui trovare le sogliole vuol dire averci proprio fortuna! Nella selezione dei pesci al supermercato sono un po’ strani… le cose piu’ basiche non ce le hanno! Quindi mi sono un po’ arrangiata con una platessa ma e’ venuta buonissima uguale… e poi con il pure’ vicino ancora meglio!