Sole roulade with summer truffle

Roulade of sole with black truffles. 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: expensive but very little and is delicious. She looks great in combination with fish and especially with the sole, It has a delicate flavor. I simply chopped, browned in oil and spread on fillets that I then rolled, floured and cooked with very little butter (but you can also use the oil). I also added the salicornia, I luckily found the fishmonger, But if you don't find (and I admit that it is not easy to find), does nothing. Since these rolls are really light, I served on mashed potatoes simply cooked with little oil and Marjoram and then crushed, to have a rather neutral taste. Some slices of truffle and your second fish from restaurant is ready.

Ingredients for 4 people:

  • three sole filleted
  • 50 grams of truffles scorzone
  • salt and pepper: just enough
  • flour: just enough
  • extra virgin olive oil: just enough
  • 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): just enough
  • 40 grams of ground roasted hazelnuts

 

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, unirla all'intingolo. Spread the mixture on truffle sole fillets and roll on themselves. Salt them lightly in flour and dip. Stopping the rolls with toothpicks and brown them in a little butter until they are golden brown on the 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. Place in a saucepan and brown the garlic in shirt, then add the potatoes, some’ marjoram or parsley and a little’ of 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, forever if you found, salicornia. A few drops of extra virgin olive oil, a sprinkling of black pepper, some’ toasted hazelnuts and the dish is ready. Bon appétit!

THE PAIRING: 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 abbinabilità and some smoky notes that go well with truffles, never prevail over the delicate flavor of sole.

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