Sole en Papillote “Festa Del Mare”

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 4 small sole, filleted
  • flour
  • salt and freshly ground black pepper
  • 2 tablespoons


Flour fillets and season to taste with salt and freshly ground black pepper. Sauté fillets gently on each side in butter and olive oil. Add sliced mushrooms, prawns, cockles, finely chopped garlic and parsley, and dry white wine. Bring to a boil; reduce wine to half the original quantity; add cream; lower heat and simmer gently for about 10 minutes, or until fish flakes with a fork.