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

Related recipes

Gastronomical masterpieces

Related products

Say yes to the cress