Remove the skin from the sole, pulling from the tail to obtain the four clean loins.
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| Ingredients to make sole pupiets in orange sauce: |
| 1 sole of 700-800 g of weight 2 or 3 leeks 5 large oranges of juice 1 glass of white vermouth flour to rebozar 4 tablespoons oil 50 g Butter black pepper chives salt 1 pinch of sugar |
Ingredients to make sole pupiets in orange sauce:
2. Cut each back into two pieces so that it can be wrapped well (according to the width of the fish the cut is different, approximately the width of each fillet must be three fingers).
3. Place the fillets on a fish table and salt and pepper slightly. Reserve in the fridge.
4. Clean and chop the white and green stem of the leek; Throw it in a pan and saute it with two tablespoons of oil and a butter nut until it is transparent.
5. Wash the orange peel, and take out some curls, avoiding the white part; Then squeeze them, reserving the juice.
6. Fill the sole fillets with a teaspoon of the leek, extending it throughout the surface and form well tight rolls that we will seal with an knotted onion stem.
7. Once all the rolls made, they pass slightly through flour and are placed, well together, in a pan with oil and molten butter by browning them on both sides.
8. When we turn them around, we water them with the vermouth and the orange juice and allow the sauce to be reduced. Finally, decorate with orange and serve curls.
