Recipes

Sole wrapped in prosciutto with bay leaf sauce (Sogliola al prosciutto crudo in salsa d'alloro)

Unfortunately we are unable to add this recipe to your favourites, please try again later.

Ingredients

For the paste

For the sole

  • 8 slices prosciutto
  • 8 fillets lemon sole, weighting about 100g/3¾oz each (or 4 fillets of sole, weighing about 200g/7oz each, cut in half lengthways)
  • 8 small sprigs fresh parsley
  • salt and freshly ground black pepper
  • 8 fresh chives

For the bay leaf sauce

To serve

  • 500g/1lb 2oz baby potatoes, boiled