Recipe Photo Recipe Title
cooking process

cooking process

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.

cooking process

1/2 lb. sole (five 2-oz. pieces)
3 large round potatoes
1 oz. butter
5 slices bacon
Saran Wrap

2 oz. balsamic vinegar
Extra virgin olive oil

advance preparation

・ Melt butter in microwave or hot water.

・ Slice potatoes with a vegetable peeler and cut with a knife into flat 4-mm strips. Lightly salt.

Tips Letting the potatoes sit for about 5 minutes after salting will draw out moisture, making them soft and flat.
・ Tear off five square pieces of Saran Wrap large enough to completely wrap the fish and potatoes.


Preheat oven to 350-degrees Fahrenheit.

process photo [2]
Lightly salt the sole.

process photo [3]
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.
Tips 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 until browned.

process photo [6]
Put frying pan in oven for 5 minutes to finish.
Tips 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 apart.

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 and serve.


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