4 sole (whole)
Flour for coating
1 large carrot
1 large leek
1 green pepper
5 oz Porcini or Cepe mushrooms (boletus edulis)
Juice of half a lemon
1 tbsp butter
1/2 cup stock
Olive oil for frying the fish and the vegetables
Salt and pepper
Sole: Gut and wash the fish, leaving the skin on, drain and make a cut along the center of the white side as far as the backbone. Dip in flour and beaten egg to coat, then fry in oil that is not too hot to ensure they cook through.
Filling: Wash the vegetables and cut into julienne strips. Do the same with the potatoes. Soak the potatoes in salted water for half an hour, drain then dry on a cloth and fry until golden. Lightly fry the other vegetables until crisp but not brown. Mix the vegetables and potatoes, season and place inside the cut on the fish.
Garnish: Wash the mushrooms, slice and fry lightly in the same oil that was used for the fish (after first straining it). Remove and place the lemon juice, butter and stock in the frying pan. Stir to deglaze. Serve the fish with the mushrooms and the sauce.
Recipe courtesy of Spain GourmeTour magazine.