Sogliole alla parmigiana - Sardinian Parmesan style Sole Recipe
Sogliole alla parmigiana is a traditional Sardinian dish made with delicate sole fish, gently poached and finished with butter and freshly grated Parmesan cheese.
Servings: 4 people
Calories: 76kcal
Equipment
Ingredients
- 4 Sole Fish 1 lb or 450g each , gutted and scaled, gills removed
- 1 tablespoon unsalted butter
- 2 tbsp grated Parmesan parmigiano grattugiato
- 1 tablespoon olive oil
- 1 cup fish stock brodo di pesce
- Lemon zest optional
- bay leaves
- freshly ground red pepper to taste
- A pinch of salt and pepper
Instructions
- Clean and skin the sole (la sogliola) if needed.4 Sole Fish
- Place the fish in a wide pan and pour in the fish stock. Add 2-3 small bay leaves to the stock.1 cup fish stock, bay leaves
- Gently simmer over low heat until the fish is just cooked through and tender.
- Remove the fish carefully and discard the bay leaf.
- In the same pan, melt the butter and olive oil over low heat.1 tablespoon unsalted butter, 1 tablespoon olive oil
- Place the cooked sole back into the pan, season with salt and pepper and let it simmer gently in the butter for a minute or two.A pinch of salt and pepper
- Sprinkle with freshly grated Parmesan (parmigiano grattugiato) and allow it to melt into a delicate, silky coating.2 tbsp grated Parmesan
- Serve immediately, spooning a little of the butter sauce over the top. Finish with lemon zest, red peppercorns, and fresh dill or parsley.Lemon zest, freshly ground red pepper
Notes
Serve immediately, spooning a little of the butter sauce over the top. Finish with lemon zest, red peppercorns, and fresh dill or parsley.
Nutrition
Serving: 150g | Calories: 76kcal | Carbohydrates: 1g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 238mg | Potassium: 58mg | Sugar: 0.1g | Vitamin A: 112IU | Calcium: 41mg | Iron: 0.2mg