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Sole rolls with potato cream
Region: Friuli-Venezia Giulia
Difficulty:
Medium
Doses:
for 4 people
Ingredients
4 sole fillets weighing approximately 400 g,
500 g of red potatoes,
3 glasses of dry white wine,
400 g of onion,
50 g of sultana,
20 g of toasted pine nuts,
50 g of breadcrumbs,
1 litre of white wine vinegar,
1 lemon,
50 g of butter,
5 tablespoons extra virgin olive oil,
salt.
Introduction
In the Gulf of Trieste and up to Lignano, the sole (sfoia), with an elliptical and flattened body covered by minute scales, is a common species. It loves the sandy and muddy bottoms. According to the proverb it goes nicely with celery ('selino co the sfoie xe the joy of the joys', dialect version for 'celery with sole is the joy of joys'), but the preferred version is the one with the eggs of the fish itself.
Preparing
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