Sole In Aegina Pistachio Crust And Steamed Vegetables
- For the crust We roast the grated pistachio in a skillet, without using olive oil, until its aroma emerges; we leave it on the side.
- For the sole n a mixing bowl, we put the flour with the salt and pepper. In a pan, we heat sunflower oil, coat the sole with the flour and fry on both sides until golden brown. We drain on absorbent paper towels and pané with the pistachio crust.
- For the vegetables We cut all the vegetables in the shape we like and boil them in salted water. Then, we marinate them in olive oil, salt and pepper, parsley and lemon.
THE FRESHNESS OF THE SEA ON YOUR PLATE
See what you feel like having and it will turn out delicious
FRESHNESS HAS A TASTE. WILL YOU TRY?
Tasty, healthy dishes that keep the freshness of the sea intact
DINNER FOR TWO
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DINNER WITH FRIENDS
Easy, yet impressive