Home » Sole roulade with summer truffle

Sole roulade with summer truffle

by Ada Parisi
5 min read

Sole rolls with summer truffle. Don't be fooled by the presentation. This dish is very easy and quick to prepare. Also is healthy, light and tasty (chance is a dietary) and I'm sure you'll be fine, If you love seafood and truffle. This is a simple scorzone, or summer truffle: costs a lot, but very little and it's delicious. She looks great in combination with fish and especially with the sole, It has a delicate flavor.

And if you love truffles, both white (for those who can afford it, given the prices), both the many varieties of black, take look at my RECIPES WITH TRUFFLES. Indeed, if you want to make a dinner surprise all based truffles, I suggest the very simple and fragrant WHITE TRUFFLE RISOTTO pair with these sole rolls.

Since in my opinion the truffle must be manipulated as little as possible, I just chopped it, browned with oil and smeared on sole fillets. Which I then rolled up, floured and cooked with very little butter (but you can also use the oil). I also added the salicornia, that I found from the fishmonger, But if you don't find (and I admit that it is not easy to find), does nothing.

Since these sole rolls with summer truffles are really light, I served them on a mashed potatoes simply cooked with a little oil and marana. Then I crushed them, to have a rather neutral taste. A few slices of truffle and your second gourmet restaurant fish is ready. Follow me on my profile Instagram. Have a good day.

SOLE ROLLS WITH SUMMER TRUFFLE (easy recipe)

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

three sole filleted
50 grams of truffles scorzone
salt and pepper, to taste
flour, to taste
extra virgin olive oil, to taste
30 grams of butter
a few sprigs of samphire (Optional)
a glass of white wine
500 grams of potatoes
a clove of garlic
fresh Marjoram (or parsley, a mint, as Favorites): to taste
40 grams of ground roasted hazelnuts

Procedure

Finely chop half of truffles or so, then fry in a little extra virgin olive oil, salt and pepper lightly. If you have found Salicornia, chop and, fire off, combine it with the sauce. Spread the mixture on truffle sole fillets and roll on themselves. Salt them lightly in flour and dip. Stop the rolls with a toothpick and brown them in a little butter until they are golden outside, then add the white wine and cook for 5-7 minutes. Adjust the salt if necessary and set aside.

Wash potatoes, peel and make them into cubes rather small. Put the poached garlic in a saucepan and brown it, then add the potatoes, a little chopped marjoram or parsley and a little water. Add salt and cook covered until potatoes are tender. Mash the potatoes with a potato masher and work them until you get a thick and soft cream, adding an extra virgin olive oil and seasoning with salt and pepper.

Serve hot sole rolls on potato puree, garnishing the dish with a few thin slices of truffles and scorzone, always if you have found it, salicornia. A few drops of extra virgin olive oil, a sprinkling of black pepper, a little toasted hazelnuts and the dish is ready. Bon appétit!

MATCHING: lightness, the aromas of citrus and exotic fruits are the characteristics of application, birra wheat, produced in the province of Messina from brewery Epica, Sinagra. We chose it for its easy matchability and for some smoky hints that go well with the truffle, never prevail over the delicate flavor of sole.

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