Sole with walnuts, lemon and sour cream
Sole with walnuts and lemon is a dish by Moreno Cedroni, chef-owner of La Madonnina del Pescatore—a two-Michelin-star restaurant overlooking the sea in Marzocca (Senigallia).
- 4 sogliole da 150 g
- prezzemolo
- 100 g panna fresca
- 1 lime
- 100 g olio extravergine di oliva
- 30 g foglie di basilico
- 30 g gherigli di noce
- Pulite le sogliole togliendo la pelle.
- Nel frattempo fate sobbollire dell’acqua appena salata con dei gambi di prezzemolo in un tegame dai bordi alti, quindi spegnete il fuoco, mettete le sogliole, coprite e fate cuocere. Una volta cotte, sfilettatele.
- Montate leggermente la panna fresca e grattugiateci la buccia del lime, a parte frullate e poi filtrate l'olio extravergine di oliva e le foglie di basilico, e infine tritate i gherigli di noce.
- Quando impiattate mettete alla base la panna acida, sopra i filetti di sogliola leggermente salata, quindi le noci, una grattugiata di buccia di lime, l’olio al basilico.
The celebratory menu draws on his childhood life and includes a declaration of love to his wife, "Childhood Memories and Mariella," a distillation of his cooking with recipes from the past reimagined with a modern maturity. Each dish is accompanied by an anecdote.
He tells us about sole with walnuts and lemon: "As a boy, I always helped a fisherman from Marzocca, and as pocket money he gave me two soles, saying 'Take them to grandma.' Now I like to prepare them with sour cream: they're very simple and tasty.
Also discover chef Moreno Cedroni's baked mussels and aubergines.
Procedure
- Step 1: Clean the soles by removing the skin. Step 2: Meanwhile, bring a pot of lightly salted water with parsley sprigs to a boil. Turn off the heat, add the soles, cover, and cook. Once cooked, fillet them. Step 3: Lightly whip the fresh cream and grate the lime zest into it. Separately, blend and strain the extra virgin olive oil and basil leaves, then chop the walnuts. Step 4: When plating, place the sour cream at the bottom, then the lightly salted sole fillets, followed by the walnuts, grated lime zest, and basil oil.
