4 lettuce leaves
3 tablespoons of cream of milk
2 red bell peppers
200g of sole
1 teaspoon of salt
4 lettuce leaves
3 tablespoons of cream of milk
2 red bell peppers
200g of sole
1 teaspoon of salt
Steam the fish for 3 minutes wrapped in lettuce leaves
Remove the pepper skin from the flame, put it in a blender, add a pinch of salt and blend
Arrange the fish in the middle of the plate flanked by the two sauces: the pepper sauce and cream of milk seasoned with salt.
