Sauteed sole with chard stalk-prosciutto salad

Yield: 1 Servings

Measure Ingredient
2 bunches Chard
2 tablespoons Virgin olive oil
4 \N Fillets sole, bones and, skin removed
¼ cup Seasoned flour
2 ounces Prosciutto di San Daniele, thinly sliced, julienned
\N \N Zest of 2 oranges, plus
\N \N Juice of 1 orange
1 pinch Cinnamon
2 ounces Extra virgin olive oil
½ \N Red onion, sliced, paper thin

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 ¼-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@...> on May 13, 1997

Similar recipes