4 sole fillets,
8 thin slices of prosciutto,
1 sprig fresh sage,
1 tbsp. fresh lemon juice,
sea salt and freshly ground
black pepper to taste.
Recipe: Remove the excess moisture from the sole fillet by placing it between two sheets of tissue paper and tapping it gently. Sprinkle the sole fillet with the lemon juice and chopped sage. Season to taste with sea salt and pepper. Use just a little salt, as the prosciutto is usually salty. Fold the sole fillet lengthwise in the middle and wrap it with the prosciutto slices. Grease a baking dish with little oil and place the sole fillet inside with the ends of the prosciutto facing down. Bake in a preheated oven at medium-high temperature for about 12 minutes or until ready. Cooking tip: A good side dish for the prosciutto-wrapped sole fillet would be steamed broccoli and cauliflower or this risotto.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.
