Sole with tartare, capers and anchovies
Instructions
Eviscerated the soles and privatel dark skin.
Cut the peeled side along the backbone, open it, cut it in the middle and delete.
Turned out the two edges of the opening.
Wash and dry the fish, then toss them in flour, then in beaten egg and salt.
In a pan melt 40 g butter and doratevi fish.
Arrange on a serving dish, on a bed of lettuce leaves, washed and drained.
Cut lengthwise the anchovy fillets, drained from the oil, and arrange in a grid on the side of the sole.
Fill the hollow formed along part of the sole with the tartar sauce.
Rinse and dry well the capers, then completed with the decoration of the plate.
Ingredients and dosing for 4 persons
- 2 soles of 600 g
- 2 eggs
- Tartar sauce
- Anchovy fillets in olive oil
- 30 g of salted capers
- White flour
- 1 head of lettuce salad
- 40 g of butter
- Salt