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Sole wrapped in prosciutto with bay leaf sauce (Sogliola al prosciutto crudo in salsa d'alloro)

Sole wrapped in prosciutto with bay leaf sauce (Sogliola al prosciutto crudo in salsa d'alloro) is a sauces recipe made with Extra Virgin Olive Oil and Cornflour. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 tbsp
• 4 tbsp
• 1/2 tsp

Method (preview)

1. 1

   For the paste, place the capers, garlic and olive oil in a mortar and grind with a pestle to make a paste.

2. 2

   Place one sole fillet on each slice of prosciutto, brush the fish with a light layer of the caper paste, then top with a sprig of parsley.

3. 3

   Season with salt and freshly ground black pepper, to taste.

4. 4

   Line a baking tray or an ovenproof dish with greaseproof paper and place the wrapped and rolled fish fillets on the dish.

5. 5

   Bake in the oven for approximately 10-15 minutes, or until the fish is just cooked.

6. 6

   For the sauce, heat the olive oil in a small frying pan and add the bay leaves, shallot, garlic and parsley.

7. 7

   Fry on a medium heat for about seven minutes, or until the shallot has softened.

8. 8

   In a small bowl, whisk together the wine and cornflour.

9. 9

   Add the cornflour mixture to the pan.

10. 10

    Stir well and season to taste with salt and freshly ground black pepper.

11. 11

    Cook for a further five minutes, or until the sauce has thickened.

12. 12

    Remove the sole fillets from the oven and transfer them to a large serving dish, or onto four individual plates, and pour over the sauce before serving.

13. 13

    Serve with the boiled baby potatoes.