We know fresh seafood is always a favorite here in New England so tonight we’re whipping up a delicious lemon sole!
Sole in Cartoccio
Large round
Ingredients:
- 1 sole fillet, 6-7 oz
- 4 oz braised potatoes and leeks
- 1 t porcini powder
- Sea salt
- Pepper
- 1 oz lemon beurre blanc
- Egg wash
- 1 piece parchment paper
Method:
- Cut parchment paper in half, then fold that half in half
- Near crease, place potato and leek in center
- Over the potatoes, place sole fillet
- Season sole with porcini powder and pepper (NO SALT)
- Fold paper over fish and brush inside edges with egg wash to seal
- Starting on one edge, crease paper over with multiple folder until you reach other side
- Place sole in paper on hot sizzle platter then put into 500 degree oven for 8 to 10 minutes
- Remove from oven and let rest for 3 minutes
- Pick up, cut “x” in top center of ballooned parchment pouch and tear apart gently
- Pour lemon beurre blanch in opening over sole fillet and season with sea salt
- Place this pouch on large oval plate