Ingredients to make Moon Worshiper’s Soles:
- 4 soles, 250 g. of weight each
- 100 – 125g. of butter
- 2 tomatoes, peeled, seeded and finely chopped
- 2 tablespoons shallots, cut into tiny pieces
- 1/2 bottle of wine (Muscadet: I don’t know how it translates, so use a “Viña Paceta” from Rioja, a “Martivillí” from Rueda, a “Yuntero” from La Mancha… anyway)
- 1 heaping tablespoon of breadcrumbs (+ a little more for finishing the dish)
- salted
- Freshly ground pepper from the mill
How to make Moon Worshiper’s Soles:
- Remove the black skin that covers them from the soles; dry them well; jump them.
- In the fireproof dish where we are going to serve the soles, generously rub the inside with butter.
- Let’s lay the little animals in it, let’s add salt, then pepper, cover them with a few pieces of butter and with a mixture of tomatoes and shallots, both finely chopped.
- Let’s season them sparingly, moisten them with Father Noah’s invention, season them with salt and pepper and sprinkle them with breadcrumbs.
- Let’s put them in the oven, heated relatively moderately (around 165-175 degrees) – (Oh-ttia! how the gabachos tune! – N.del T.)
- Bake for 18-20 minutes – (Oh-ttia! how the gabachos tune! – N.del T.).
- After that time, put a few butter flakes and a little breadcrumb on the surface of the little animals.
- Put the dish back in the oven for 12-15 minutes (approximately) since its total stay in the oven must (in principle) be half an hour.
- Serve in the same dish as soon as it comes out of the oven.
