FILETTI DI SOGLIOLA E CARCIOFI

FILLETS OF SOLE WITH ARTICHOKE

Sole, also called sfogi in Venice, is eaten a great deal in Veneto as those from the Adriatic are especially tasty.

SERVES 6 PREPARATION TIME: 30 MINUTES COOKING TIME: 20 MINUTES

6 small sole, 250 g (9 oz) each, or use john dory or flathead

1 onion, chopped

3 tablespoons olive oil

1 small handful of flat-leaf (Italian) parsley

1 large thyme sprig

Zest of 1 organic lemon

125 ml (4 fl oz/¹/₂ cup) dry white wine

Freshly ground black pepper

30 g (1 oz) butter

Sautéed artichokes to serve with the sole

Ask the fishmonger to skin and fillet the sole. Keep the trimmings to make a concentrated stock. Sauté the onion gently until translucent in a saucepan with 1 tablespoon of the oil, add the fish trimmings, parsley, thyme and lemon zest and stir. Add the white wine and boil for 30 seconds. Add 500 ml (17 fl oz/2 cups) water and let it reduce until you have 125 ml (4 fl oz/¹/₂ cup) liquid. Season with salt and pepper. Strain the liquid.

Rinse the sole fillets and pat dry on paper towels. Roll up the fillets in pairs to make 6 portions and secure with toothpicks. Heat the remaining oil and the butter in a large frying pan. Brown the fillets on medium heat, 2 minutes on each side. Add the reduced fish stock, cover and reduce on low heat for a few minutes. Serve topped with sautéed artichokes and spoon around the cooking juices.