Sole alla mugnaia Quick and easy recipe

Sole alla mugnaia : “alla mugnaia” is a type of preparation of some types of fish (sole, sea bass, trout, hake) which first involves flouring and then cooking with butter. The result is very tasty and it is really quick both in preparation and in cooking.

Ingredients for 2 people

• 2 medium soles
  
• 2 glasses of milk
  
• 30 gr. of butter
  
• parsley
  
• lemon
  
• salt
  
• flour

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How to make Sole alla mugnaia

Clean the soles (if the fishmonger has not already done so). Skin them: make an incision on the tail of the fish. Grab the skin and pull it towards the head while holding the fish with the other hand. Rinse the soles under running cold water and dry them with absorbent paper. put the soles in a container and cover them with milk, let them rest for a few minutes; finely chop the parsley and set aside. Drain and pass them in the flour

and cook in a pan in butter (if clarified is better) for about 3 minutes per side.

Be careful when you turn the soles they break easily. Serve, add the melted butter left in the pan on the sole (if it has not become too dark, otherwise let it melt more), add a little salt, add the lemon juice and chopped parsley. And your sole alla mugnaia is ready to serve hot. Enjoy your meal!

WINE PAIRING: Greek tuff, white Montecarlo, Verdicchio di Matelica

For this wine pairing I consulted the web page: http://digilander.libero.it/vendemmiaio/abbinamenti.htm#pesce