Recipe for SOLE PUPIETAS IN ORANGE SAUCE

ByFoodsDiary Staff

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:

  1. Remove the skin from the sole, pulling from the tail to obtain the four clean loins.
  2. 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).
  3. Place the fillets on a fish board and season lightly with salt and pepper. Reserve in the fridge.
  4. 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.
  5. Wash the peel of the oranges, and remove some curls, avoiding the white part; then squeeze them, reserving the juice.
  6. 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.
  7. 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.
  8. 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.

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