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SOLE AND SPINACH PAUPIETTES WITH COURGETTE AND CARROT STRIPS AND LIME & LEMON FRESH PEARLS
SOLE AND SPINACH PAUPIETTES WITH COURGETTE AND CARROT STRIPS AND LIME & LEMON FRESH PEARLS
Cocina Fresh Pearls
Servings
Ingredients
  • 8 sole, large and clean fillets
  • 500 g spinaches
  • 3 garlic cloves
  • 1 Courgette
  • 1 Carrot
  • 1 glass dry sherry
  • 70 g butter
  • Extra virgin olive oil
  • Reduction of Modena vinegar
  • Lemon Lime Cocktail Pearls
  • Sant and pepper
Cocina Fresh Pearls
Servings
Ingredients
  • 8 sole, large and clean fillets
  • 500 g spinaches
  • 3 garlic cloves
  • 1 Courgette
  • 1 Carrot
  • 1 glass dry sherry
  • 70 g butter
  • Extra virgin olive oil
  • Reduction of Modena vinegar
  • Lemon Lime Cocktail Pearls
  • Sant and pepper
SOLE AND SPINACH PAUPIETTES WITH COURGETTE AND CARROT STRIPS AND LIME & LEMON FRESH PEARLS
Instructions
  1. Sauté spinaches with garlic and oil.
  2. Salt and pepper the fillets and place them on plastic film. Spread spinaches over them. Roll up fillets. Remove plastic film and bake in oven at 180ºC for 8-10 minutes.
  3. Reduce sherry with butter and stir until getting a sauce.
  4. Sauté courgette and carrot strips (cut both with a channel knife) with salt and oil.
  5. To serve: decorate the plate with some lines of vinegar. Unmold the sole and place it on the plate. Put a roll of vegetable strips on both sides. Drizzle sherry butter sauce over and decorate with Lime & Lemon Fresh Pearls.
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