Sogliola Alla Mugnaia Recipe
fresh filet of sole sautéed in garlic – white wine – butter – lemon – over steamed spinach
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Ingredients
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Fish
Sauce
Vegetables
Method
Preparation
- 1
Prepare the Spinach
In a large pot, bring water to a boil. Add fresh spinach and blanch for 2-3 minutes until wilted. Drain and set aside.
- 2
Season the Sole
Season the sole fillets with salt and black pepper on both sides.
Cooking
- 3
Sauté the Sole
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- 4
Add the Sole Fillets
Carefully place the seasoned sole fillets in the skillet and cook for about 3-4 minutes on each side until golden brown and cooked through.
- 5
Make the Sauce
Once the fish is cooked, remove it from the skillet and set aside. In the same skillet, add white wine and simmer for 2 minutes to reduce slightly.
- 6
Serving
- 7
Plate the Dish
On a serving plate, arrange the blanched spinach. Place the sautéed sole fillets on top and drizzle with the garlic white wine sauce. Serve immediately.
