Scholle in Butter

Ingredients

• 2 sole fillets
• 100 g butter
• 1 onion
• 2 garlic cloves
• 100 g prosciutto crudo
• 100 g breadcrumbs
• Salt and pepper to taste
• 1 tablespoon rum
• 1 tablespoon balsamic vinegar
• 100 ml dry white wine

Method

1. Prepare the sole fillets by removing the central spine.
2. In a pan, melt the butter and sauté the garlic and onion.
3. Add the prosciutto crudo and cook for a few minutes.
4. In another pan, fry the sole fillets in olive oil.
5. In a bowl, mix the breadcrumbs with rum, balsamic vinegar, and dry white wine.
6. Season the sole fillets with salt and pepper, then coat them in the breadcrumb mixture.
7. Fry the fillets in olive oil in the pan with the sautéed butter.
8. Serve immediately, accompanied by a butter sauce.