Sunday, September 12, 2010
Sogliola alla mugnaia
Having grown up on a city which offers a huge variety of seafood, I'm always ready for any culinary experience that involves any creatures the sea has to offer. Any city with a reputable central market will surely offer a display of colors, aromas and screaming people trying to sell their best products. Seafood markets are always an adventure, because you never know what kind of fish the local fisherman are able to provide. The challenge is for you to cook it in a way that will glorify the qualities of that particular fish, whether it is an anchovy or a giant squid. I don't need to mention the well-known nutritional properties of seafood, the more I find out about it the more surprised and pleased I am. The enjoyable part of seafood is that it is just as versatile to cook as it is meat or vegetables.
I recently came across some fresh sole, I believe not the more notorious and renowned European Dover sole, but a type of sole found in the Americas and fished both in fresh and salt water. I remember eating sole in Europe cooked in a very simple but tasty way. After talking to some friends I decided to give it a try and reproduce it.
Ingredients for 2 people
2 whole fresh soles, cleaned and de-boned
2 ounces butter
2 cups of flour
Fresh parsley finely minced
1/2 cup milk
salt to taste
Put both soles in the milk and coat them with flour on both sides. Melt the butter in a large pan. When hot, lay flat the soles, softly moving them now and then, making sure they don't burn. After three minutes, carefully turn the fish on the other side. When both sides are nice and brown, place them on the serving plate, sprinkle with some salt and add some drops of lemon juice before serving. Garnish with fresh finely chopped parsley.