Tradicional Foods
Grilled Fillet of Sole with Bread, Almond and Pepper Crunch
Ingredients
Sole • Clams • Potatoes • Peppers • Bread • Olive oil • White wine • Rosemary • Coriander • Oregano • Bay leaf • Garlic • Flor de sal
Method
Open the clams in a frying pan doused with oil and garlic • Add the coriander • Keep the sauce • Cook the potatoes, cut into cubes, in a saucepan • Sautee the cooked cubes in a frying pan in olive oil and garlic • Keep for later • Roast the pepper under the grill • Remove their skin • Season with flor de sal and olive oil • Toast the bread, cut into triangles • Grill the sole • Season with flor de sal as soon as you remove the fish from the heat • Make an emulsion from the clam sauce with the clam meat, olive oil and coriander • Heat the sauce Serving: Place the slice of bread and peppers in a line • Place the fillet of sole, the slice of bread with almond, and the grilled pepper in different lines • Place the fillets of sole on top and pour over the warm clam sauce
