2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Sole sole is a species that belongs to several families. In general, they are all members of SOLEIDAE, but outside Europe, many other similar flatfish are called Sole.
In European gastronomy, a number of species are recognized as true sole languages, but the most commonly used is the common sole Solea Solea. The name Sole in English, French and Italian comes from the word sandal, and in German, Danish, Spanish and Turkish from the word language.
The sole is a demersal fish with a long and flat body, its skin is rough, light brown on the back and creamy white on the belly. Its meat is firm, but delicate and very tasty.
It is suitable for various recipes, you can prepare it whole or filleted. It is best combined with simple flavors and aromas such as butter, lemon, parsley, dill. It is important not to cook it longer than necessary to keep its meat juicy.
Roll of sole with shrimp and spinach
300 g sole fillet; 50 g spinach; 100 g of medium-sized and cleaned shrimps; 50 g of rice; 20 g butter; 10 g of wild onions; 20 ml of olive oil; fish seasoning to your liking; saffron; salt; pepper.
1. Spread the spinach for a few seconds in salted water, drain and cool. Season the fish with the selected spice salt and pepper. Arrange a little spinach and two shrimps on each fillet and roll. Tie each roll with a stalk of chives.
2. Stew the rice in the oil, add the saffron soaked in water and cook for 7-10 minutes. Coat the fish with olive oil and bake in a preheated 200 degree oven for about 8-10 minutes.
3. In a suitable dish, arrange the fish rolls and rice sprinkled with chopped chives.
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