What with one festivity and the next, spring offers numerous opportunities to organize a fun bbq at home and today we are ready to turn up the heat with a tasty main course of fish: grilled sole with anchovy sauce. Before you start, make sure you have all the necessary equipment. Would you like to replace your old bbq? You have until 30th June to purchase a new Palazzetti bbq at a great price: find out about our 2019 barbecue special offer by clicking here! So if everything is ready, put on your apron and let’s get started with this light and tasty recipe.
Grilled sole with anchovy sauce: the recipe
INGREDIENTS (serves 4)
- 4 sole,150 gr each, cleaned and with scales removed
- 1/2 glass of white wine
- 1 tablespoon of white wine vinegar
- 10 tablespoons extra virgin olive oil
- 3 tablespoons of breadcrumbs
- 2 ladles of anchovy sauce
- Salt as desired
METHOD
- Place the prepared sole in a bowl.
- Marinade in the wine and vinegar, add some salt and let them season for about 30 minutes.
- Remove them from the marinade, dry them with a cloth and coat them with extra virgin olive oil.
- Coat them in the breadcrumbs previously placed in a shallow bowl, lightly salt them and place them on the grill.
- Cook over moderate heat, turning once, allowing 5 minutes on each side.
- Remove the fish from the grill and fillet using a spoon.
- Arrange the fillets on a serving plate and serve them with the anchovy sauce, which you will have previously prepared by following the steps below.
The anchovy sauce recipe
INGREDIENTS (serves 4)
- 2 fillets of chopped anchovies
- 40 gr of butter
- 1/2 glass of Sardinian Vernaccia
- 1 teaspoon of apple vinegar
METHOD
- In a small saucepan, melt the butter and, before it begins to bubble, add the anchovy fillets.
- Melt, stirring with a wooden spoon.
- Add the wine and vinegar.
- Cook over a high flame until the sauce reaches boiling point.
