In this variation on a favorite served at Florence's exclusive Enoteca
Pinchiorri, extremely thin potato slices serve as a crispy coating
for fresh sole. In the original, white truffles from Piedmonte are
wrapped inside the potatoes too. Topped with beautiful garnishes,
this dish is ideal for a formal dinner. If sole is unavailable,
use sea bass or, for something different, chicken breasts.
1/2 lb. sole (five 2-oz. pieces)
3 large round potatoes
1 oz. butter
5 slices bacon
2 oz. balsamic vinegar
Extra virgin olive oil
butter in microwave or hot water.
potatoes with a vegetable peeler and cut with a knife into flat
4-mm strips. Lightly salt.
Letting the potatoes
sit for about 5 minutes after salting will draw out moisture, making
them soft and flat.
off five square pieces of Saran Wrap large enough to completely
wrap the fish and potatoes.
Preheat oven to 350-degrees Fahrenheit.
Lightly salt the sole.
3. Wipe the moisture off potatoes and toss with the melted butter.
Divide into 5 servings.
Place one piece of fish on each piece of Saran Wrap. Spread a layer
of potato strips over the fish, then tightly fold and seal the Saran
Wrap so that the potatoes wrap completely around the sole. Place
in refrigerator for at least 5 minutes.
Chilling the fish
will allow the butter to harden and hold the potatoes and fish together.
Heat a liberal amount of olive oil in an oven-proof frying pan.
Remove Saran Wrap, place fish in frying pan and cook on both sides
Put frying pan in oven for 5 minutes to finish.
You can finish
the dish on the stove by cooking on low heat. Make sure the fish
has fully browned before turning it or else the potatoes may fall
Meanwhile, slowly fry bacon on low to medium heat until crispy.
Dissolve a small amount of salt in balsamic vinegar. Mix in a little
olive oil and pepper.
Garnish sole with crumbled bacon, pour balsamic mixture over it