Appreciated by adults and children, the sole alla mugnaia it is a recipe that everyone can agree on. With its summery flavor, the scent of lemon and parsley, we manage to make a fish like sole, which is always a bit of a nightmare for many children. The name of the recipe “sole alla mugnaia”, leads back to a type of preparation common to white meat fish, which involves flour and subsequent cooking in butter.

Preparation

1

We take 4 fillets of sole already cleaned. In a bowl, arrange the flour to bread the fillets.

2

In a non-stick pan, let a knob of butter melt with a drizzle of olive oil. This will prevent the butter from burning, and not having to use too much of it for cooking. Alternatively, clarified butter can be used (butter obtained by physically separating the watery part from the fat part). The result is a lighter product, suitable for frying, as it burns at higher temperatures.

To prepare the clarified butter, it is necessary to heat the butter in the pan over low heat, remove the foam that forms on the surface with a skimmer, then pour into a container, eliminating the residue formed in the pan.

3

When the pan is hot, add the fillets, letting them brown for 2 minutes on each side. Almost at the end of cooking, add a little white wine, which always goes well with fish. The original recipe does not provide it, but it allows us to remove the smell of the fish, lighten the taste of the butter a little, and enhance the flavor of the condiments.

4

When the white wine has evaporated, we remove the pan from the heat. We add salt and pepper, chopped parsley, and the lemon juice.

Curiosity:

Fresh dish easy to accompany with different side dishes, in this case I served the dish with courgettes (browned in a pan with oil, onion, salt and pepper, and blended with white wine).

Another perfect match is with green beans, boiled and seasoned with simple citronette.

You can also enrich the breading by adding flavorings and spices to the flour (chives, thyme, garlic powder), or by changing the breading medium, such as corn flour, to flavor and make it more crunchy.

There sole it is a flat, thin fish that lives in the sandy seabed. From tender and delicate meat, which requires a quick cooking, it has many nutritional properties, which make it advisable in nutrition, especially for children. It is in fact rich in proteins and vitamins, low in fat and easily digestible.

And don’t throw away fish scraps! With skin, bone and head we can prepare a savory fish stock. Put in a saucepan with carrot, celery, onion, parsley, shallot, bunch of herbs (sage, rosemary), pepper, and cold water. Let it cook for half an hour and the comic is ready.