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6 ounces of sole file
1 glass of white wine
1/2 glass of water
1 ounce of cherry tomatoes
1 spoon of capers
1/2 bunch of Italian parsley
2 each garlic gloves
1 ounce of black olives
2 ounces of roasted potatoes
1 teaspoon of Dijon mustard
1 each lemon
2 spoon of extra virgin olive oil
6 ounces of fresh wash and clean spinach
Sea Salt and black pepper
red crushed chili pepper

Shallow poached Dover sole with lemon,caper and black olives


In a small casserole poor in the wine and the water with sea salt and pepper adding 1 sliced garlic cloves and a touch of extra virgin olive oil, reduce by half of the original liquid, lower the flame and make sure the water is not boiling anymore. Immerse the Dover sole filet in the liquid cover the casserole and let the fish filet cook for 8 minutes, with a fish spatula gently remove the sole and keep on site, at this point reduce more the liquid and add at the end the capers, the chopped Italian parsley, the black olives and the touch of mustard. Blanched the six ounces of wash and clean spinach in hot boiling water strain it and chilled under running cold water, squeeze out the water as much as you can and form a tight spinach ball; chopped roughly then sauteed in a fry pan with hot olive oil and golden garlic, in a large fish bowl plate place the spinach in the center surround it with the roasted potatoes, add your Dover sole and cover everything with the reduce poaching liquid on it.