Patina of Sole
Latin
patina solearum: soleas battues et curatas conpones in patina; adicies oleum liquamen uinum; dum quoquitur teres piper ligusticum origanum; fricabis; suffundes ius, oua cruda, ut unum corpus facias; super soleas refundes, lento igni quoques. cum duxerit piper aspargis et inferes.
English
Patina of sole: beat and clean the soles and arrange them in a patina; add oil, fish sauce, and wine. While it cooks, grind pepper, lovage, and oregano; rub them together; moisten with stock and raw eggs, so that you make a single mass; pour it over the soles and cook over a gentle fire. When it has set, sprinkle with pepper and serve.
This patina of sole has a suspiciously similar counterpart in Vinidarius 19.
Ingredients
- 300g fillets of sole
- 20 ml fish sauce
- 15 ml olive oil
- 45 ml white wine
- 4 eggs
- Pinch of lovage
- Pinch of oregano
- Pepper
Method
- Place the sole fillets in a frying pan along with the fish sauce, olive oil, and white wine. Gently bring to heat and poach the sole fillets until they are cooked through, then remove from heat and allow to cool.
- Whisk together the eggs, lovage, and oregano along with a generous grind of black pepper. Pour over the sole and gently mix so that the eggs and cooking liquor combine.
- Place the frying pan back over the heat and cook gently until the egg mixture is set. If you like, once the egg mixture is mostly cooked you can place the frying pan under the broiler to set the top.