Sole Wrapped In Prosciutto With Bay Leaf Sauce (Sogliola Al Prosciutto Crudo In Salsa D'alloro)
This delicious recipe combines delicate lemon sole fillets wrapped in prosciutto, infused with a flavorful caper paste. Baked to perfection and served with a fragrant white wine sauce, this dish is both elegant and satisfying. Accompanied by tender baby potatoes, this meal is sure to impress your family and guests.
— Constant Cookbook
Ingredients
- 20g/¾oz capers
- ¼ garlic
- 1 tbsp extra-virgin olive oil
- 8 slices prosciutto
- 8 fillets lemon sole
- 8 small sprigs fresh parsley
- salt and freshly ground black pepper
- 8 fresh chives
- 4 tbsp extra-virgin olive oil
- 6 fresh bay leaves, finely chopped
- 1 shallot
- 1 garlic
- 1 handful fresh parsley
- 200ml/7fl oz white wine
- ½ tsp cornflour
- 500g/1lb 2oz baby potatoes, boiled
Instructions
- Preheat the oven to 200C/400F/Gas 6.
- For the paste, place the capers, garlic and olive oil in a mortar and grind with a pestle to make a paste.
- For the sole, line up the slices of prosciutto on a clean work surface, well spaced apart.
- Place one sole fillet on each slice of prosciutto, brush the fish with a light layer of the caper paste, then top with a sprig of parsley. Season with salt and freshly ground black pepper, to taste.
- Carefully roll up each fillet in the prosciutto slice and tie to fasten using a chive.
- Line a baking tray or an ovenproof dish with greaseproof paper and place the wrapped and rolled fish fillets on the dish. Bake in the oven for approximately 10-15 minutes, or until the fish is just cooked.
- For the sauce, heat the olive oil in a small frying pan and add the bay leaves, shallot, garlic and parsley. Fry on a medium heat for about seven minutes, or until the shallot has softened.
- In a small bowl, whisk together the wine and cornflour. Add the cornflour mixture to the pan. Stir well and season to taste with salt and freshly ground black pepper. Cook for a further five minutes, or until the sauce has thickened.
- Remove the sole fillets from the oven and transfer them to a large serving dish, or onto four individual plates, and pour over the sauce before serving. Serve with the boiled baby potatoes.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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