Ingredients to make Sole Spain:
- 5 kilos of sole
- 125 grams of butter
- 2 tablespoons roasted and shelled peanuts
- 2 kilos of potatoes
- 200 ccs of cream
- 1 cup of milk
- 3 tablespoons of oil for the puree
- 1 tablespoon lemon juice
- 5 teaspoons of pepper
- 2 tablespoons of oil for the fish
- 1 pinch of salt
How to make Sole Spain:
- Cut the fish into 6 fillets.
- Wash it and season it with salt, lemon, pepper and oil.
- Once seasoned, place it in a roasting pan, add the water and take to a moderate oven, 160º Celsius, for 20 to 25 minutes or until cooked.
- In a casserole and when serving, gently melt the butter.
- When it has a nice golden color, remove it and pour it over the sole.
- The presentation of this exquisite stew is splendid if it forms a crown of puree, made with potatoes, milk, cream, salt and oil, all well beaten.
- Put, in the center of the crown, the pieces of sole bathed in butter and sprinkled with ground peanuts.
- It is advisable to preheat the source.
