Servings:
4
Prep time:
25
Cooking time:
35
INGREDIENTS
- - 12 sole fillets, fresh
- - 2 potatoes
- - 200 g white cabbage
- - 100 g of dandelion
- - 40 g chopped almonds
- - 1 onion
- - 20 leaves of sage
- - milk
- - Extra virgin olive oil
- - salt
INSTRUCTIONS
- Chop 8 sage leaves and put them in a pan just to warm up along with 2 tablespoons of olive oil. Remove from the heat and cook for a few minutes. At this point, strain the oil and add the almonds.
- Fry the chopped onion in a tablespoon of olive oil over a low heat for about 10 minutes.
- Boil the dandelion for 5 abundant minutes. Boil the leaves of cabbage for 10-15 minutes until they are tender. Peel the potatoes, cut them into thin slices and cook in steam for 10 minutes. Then reduce them in cream.
- Squeeze them well, the dandelion and the cabbage, mix all with the onion and add them to the potatoes. Add a little milk and stir until you have created a soft pure, then check for salt.
- Lay the sole fillets on a tray, season with salt and toss with a little almonds oil. Put on each fillets a sage leaf and roll them, tying them with a little kitchen twine. Place them in the basket for steam covered with baking paper and bake for 10 minutes. Serve immediately by placing them in dishes on a layer of mashed potatoes.
