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

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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