ItalianRoman
Sole alla Mugnaia
by Chef Max Mariola · 1.1M subscribers on YouTube
A traditional Italian recipe for sole cooked in the style of the miller's wife: lightly floured, pan-fried in butter and olive oil, finished with white wine and lemon. Simple yet elegant, following Chef Max Mariola's mother Fiorella's recipe.
- Cook
- 12 min
- Servings
- 2
- Difficulty
- easy
Ingredients
8 items- SogliolaFresh sole, whole
- FlourFor dredging
- ButterUnsalted butter
- Extra Virgin Olive OilExtra virgin olive oil
- White WineDry white wine
- LemonUnwaxed lemon, zest and juice
- SaltTo taste
- Black PepperFreshly ground black pepper, to taste
Method
- Clean the sole by removing the skin, fins, and head. Make a small incision near the tail and peel the skin upward. Remove any remaining viscera and rinse.
- Lightly dredge the cleaned sole in flour, shaking off excess.
- In a large pan, heat a knob of butter and a drizzle of extra virgin olive oil together until the butter foams.
- Place the floured sole in the pan and cook on high heat until the first side is golden brown.
- While the fish cooks, zest and juice the lemon. Ensure no white pith is included.
- Turn the sole and add white wine (or water if cooking for children) and the lemon juice.
- Season with salt and freshly ground black pepper.
- Reduce the heat to medium, cover the pan, and cook for about 10 minutes, or until the flesh easily separates from the bone.
- Check the liquid level; if too dry, add a splash of water.
- Serve the sole with the pan sauce.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
