Sole with mascarpone
Instructions
Sprinkle salt and pepper the fillets of sole (influence people prepare directly from your fishmonger) rosarli 30 g of butter with a few leaves of Sage, with the remaining butter, milk and flour to make a sauce.
Away from fire incorporate the sauce of the sole, the beaten egg yolk and parsley.
Mix well and stir in the mascarpone and the juice of half a lemon.
Pour the sauce over the sole fillets and serve it piping hot.
Ingredients and dosing for 4 persons
- 400 g of sole fillets
- 70 == G Mascarpone
- 50 g of butter
- 25 cl of milk
- 1 egg
- 1 lemon
- 1 tablespoon of flour
- Chopped parsley
- Some leaves of sage
- Salt
- Pepper