How to cook pine nut sole with pan cooking, an original and quick recipe in preparation, with the flavor of marjoram and basil.
Ingredients for 4 portions
- 4 soles
- 30 g pine nuts
- White flour
- 20 gr butter
- 2 tablespoons of extra virgin olive oil
- 1 sprig of fresh marjoram
- some basil leaves
- dry white wine
- salt and pepper
Preparation of the sole with pine nuts
Clean the soles and wash them thoroughly, then pass them in the flour after having dried them perfectly.
Recommended readings- Thermidore lobster, original recipe with sauce
- Stuffed cuttlefish easy to make in a pan with white wine
- Stuffed anchovies breaded and fried
- Nicoise sole: recipe with lemon
- Grilled San Pietro fish fillets in the oven
In a saucepan with non-stick bottom, toast the pine nuts on a moderate heat, waiting for them to brown.
In a fairly large saucepan, melt the butter with the oil and lay the sole on it, letting it brown for 5 minutes, turning it occasionally with 2 wooden scoops to avoid breaking them.
Sprinkle the sole with the marjoram, the chopped basil leaves and the pine nuts, sprinkle with a splash of wine, salt and pepper, continuing to cook for another 5 minutes.
Distribute the soles with their preparation in the serving dishes and place a sprig of marjoram in each as decoration, then serve immediately on the table while still hot.
