| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
bn |
Chard |
| 2 |
tb |
Virgin olive oil |
| 4 |
|
Fillets sole, bones and, skin removed |
| 1/4 |
c |
Seasoned flour |
| 2 |
oz |
Prosciutto di San Daniele, thinly sliced, julienned |
|
|
Zest of 2 oranges, plus |
|
|
Juice of 1 orange |
| 1 |
pn |
Cinnamon |
| 2 |
oz |
Extra virgin olive oil |
| 1/2 |
|
Red onion, sliced, paper thin |
INSTRUCTIONS
Clean two bunches red chard (leaves removed for other use). Trim stalks on
cut end to 6 inches long.
Bring one quart water to boil and set up ice bath. Cook stalks for 3 to 4
minutes in boiling water until tender and shock in ice water. Remove and
drain. Cut into 1/4-inch julienne and place in bowl. In a 8-inch non-stick
pan, heat virgin olive oil until smoking. Dredge sole fillets in seasoned
flour and place in pan. Cook on one side until golden brown, about two
minutes. Turn and cook 30 more seconds on other side. Remove to warm plate.
Add chard stalks to pan and season with salt and pepper. Add prosciutto,
orange zest, cinnamon, olive oil and red onion and toss to coat, about 30
seconds. Splash with one tablespoon orange juice and toss again. Season
with salt and pepper and divide among four plates. Place one fillet of sole
on each plate and serve.
Yield: 4 servings
Recipe by: Molto Mario MB1D19 Posted to MC-Recipe Digest V1 #611 by Sue
<suechef@sover.net> on May 13, 1997
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