7 oz. Cherry tomatoes
2 Tbsp. Yellow onion, minced
2 Tbsp. All-purpose Flour
1 clove Garlic, peeled
2 Tbsp. Italian Parsley, chopped
¾ cup Fish fumet (reviewer's note & Fish fumet is a light fish stock)
1/2 cup Dry White Vermouth
2 medium Zucchini
2 each Vine-ripened Tomato (quartered and skinned)
Extra Virgin Olive Oil
Freshly ground Black Pepper
Wash the zucchini and cook them whole in boiling, salted water until just tender. Remove with a slotted spoon, eliminate the bud and stem ends and transfer to a food processor with a drizzle of olive oil. Puree, salt to taste, and keep warm.
Clean and fillet the sole. Using two fillets per skewer, roll them up and thread on to the skewers to maintain their shape.
Heat a few tablespoons of olive oil in a sauté pan, add the onions and the clove of garlic. Follow with half of the parsley and half of the Vermouth. Allow the alcohol to evaporate and then add the fish fumet. Add the tomatoes, salt and pepper to taste and cook over medium heat for 10 minutes.
Eliminate the garlic and pass the sauce through a fine sieve.
Return the sauce to the sauté pan and bring just to a boil. Lightly coat the sole on the skewers with the flour and add to the sauce. Raise the heat, add the remaining Vermouth and flame to burn off the alcohol. Add the remaining chopped parsley.
Presentation: Nap each plate with the warm zucchini sauce, top with the sole and drizzle with the cooking liquid. Decorate with basil and tomato â€œpetalsâ€ made by drying the tomato skins in a 400F oven for 5 minutes.
Courtesy "A Taste of The Marche," the consortium Cuochi di Marca, published byBibliotheca Culinaria , 2005, distributed by Artisan Ideas.