Photo: Mike Kenneally
Sole wrapped in prosciutto with bay leaf sauce (Sogliola al prosciutto crudo in salsa d'alloro)
16 ingredients
30 min + 30 min
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
340
Calories
6g
Protein
14g
Fat
47g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon Sole | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 20g/¾oz capers
- ¼ garlic
- 1 tbsp extra-virgin olive oil
- 8 slices prosciutto
- 8 fillets lemon sole
- 8 small sprigs fresh parsley
- salt and freshly ground black pepper
- 8 fresh chives
- 4 tbsp extra-virgin olive oil
- 6 fresh bay leaves, finely chopped
- 1 shallot
- 1 garlic
- 1 handful fresh parsley
- 200ml/7fl oz white wine
- ½ tsp cornflour
- 500g/1lb 2oz baby potatoes, boiled
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes