Sole Gratin, Fennel Mugnaia Sauce and Aromatic Salad

• 4 soles
• Clarified butter
• Aromatic breadcrumbs
• Fennel seed powder
• 1 basket Yka leaves
• 1 basket Floregano
• 1 basket Citra leaves
• 1 basket Bean Blossom
• 1 basket Zallotti Blossom
• 1 basket Atsina Cress
• 1 basket Salty fingers

Mugnaia sauce:

• 100 gr butter
• 30 gr lemon juice (or more if you prefer)
• Wordchester sauce
• 140 gr meat stock (tasty and thick)
• 120 gr fresh cream
• Salt, white pepper to taste

• Fillet the sole and remove the skin.
• Cut each fillet into two strips, cutting them in half lengthwise.
• Roll them up and coat them with breadcrumbs.
• Gratin in salamander or grill oven brushing with clarified butter.

For the sauce:

• In a saucepan, melt the butter.
• When bubbly pour in Wordchester sauce, add lemon juice and cook for 1 minute.
• When it starts to emulsify, add the cream and the stock, bring to the boil and adjust the flavor with salt and pepper.
• Add Xanthan if you want to thicken it further.
• Place in a siphon, load with 3 gas charges, keep in the roner at 63° C before serving.
• Serve by placing the sauce at the base of the plate and placing the sole fillets on top.
• Dress with fennel seed powder and the aromatic salad composed of Yka Leaves, Floregano, Citra Leaves, Bean Blossom, Zallotti Blossom, Atsina Cress and Salty Fingers.

Recipe: Matteo Rizzo - Restaurant Il Desco