Ingredients to make SOLE PUPIETAS IN ORANGE SAUCE:
- 1 sole weighing 700-800 g
- 2 or 3 leeks
- 5 large oranges for juice
- 1 glass of white vermouth
- Flour to coat
- 4 tablespoons oil
- 50g butter
- Black pepper
- chives
- Salt
- 1 pinch of sugar
How to make SOLE PUPIETAS IN ORANGE SAUCE:
- Remove the skin from the sole, pulling from the tail to obtain the four clean loins.
- Cut each loin into two pieces so that it can be rolled well (depending on the width of the fish, the cut is different; approximately the width of each fillet should be three fingers).
- Place the fillets on a fish board and season lightly with salt and pepper. Reserve in the fridge.
- Clean and julienne cut the white and green stem of the leek; put it in a frying pan and fry it with two tablespoons of oil and a knob of butter until it becomes transparent.
- Wash the peel of the oranges, and remove some curls, avoiding the white part; then squeeze them, reserving the juice.
- Fill the sole fillets with a teaspoon of the leek, spreading it all over the surface and forming tight rolls that we will seal with a knotted chive stalk.
- Once all the rolls are made, lightly dust them with flour and place them, well together, in a frying pan with oil and melted butter, browning them on both sides.
- When turning them over, water them with the vermouth and orange juice and let the sauce reduce. Finally, decorate with the orange curls and serve.
