50 Year Wedding Anniversary Speeches By Son

Lemon Sole with White Wine & Parsley Potatoes Pasta

sole and was the star of our lunch on Saturday. This particular one is the quality that England called 'lemon sole'. Do not really know that lemon :-) As I understand it, owes its name to its shape, should remember that this citrus fruit. In any case, perhaps just inspired by the name, I decided to include the lemon in the ingredients of this dish, along with white wine, which as everyone knows it goes well with fish. Sprinkle sole with flour will constitute the basis for your sauce, which is known in Italy as "the miller for flour in it. I find it a very poetic name! Parsley potatoes are a side dish that I learned from my dad, I recommend using a quality little floury potatoes, tend to stay in more integrated.

INGREDIENTS (for two) Two

• sole (gutted, with the scales and fins removed)
• A tablespoon full of flour
• A lemon
• Half a glass of white wine 300 gr
• . potatoes (I used the new potatoes)
• A handful of freshly chopped parsley
• Extra virgin olive oil Salt and pepper

Start potatoes. Peel (I used potato stories, so I removed the peel), cut into thin slices, wash thoroughly to remove excess starch and dry well. These last two steps will ensure that your potatoes become very crispy and delicious. Drizzle with olive oil, season with salt and pepper, add parsley and roast in oven at 200 ° C for about 30 minutes, or until golden.

When the potatoes are almost ready, take your sole and sprinkle flour on both sides.

Heat a frying pan non-stick on medium heat, pour in two tablespoons of olive oil and pour in the fish inside. Let them cook for about one minute (the flour, in contact with olive oil, will form a crispy crust on the skin of the fish). In another pan, add olive oil, juice of a lemon, white wine, salt and pepper, cover with a lid and simmer for another 5 minutes. The sauce will reduce and thicken. Do not have a pan large enough to contain both soles, I cooked one at a time, in this case, you should use the juice of half a lemon and a quarter of a glass of wine for every fish. Transferred in the sole plates, pour over the sauce and serve with the potatoes.