Per la preparazione del burro chiarificato: tagliare 200 g di burro a pezzetti, versarlo in una bacinella, adagiarla su un pentolino con acqua bollente e sciogliere dolcemente il burro a bagnomaria. Non mescolare il burro durante questa fase. Una volta sciolto eliminare la superficie schiumosa del burro e versare la parte liquida in un contenitore evitando di travasare il fondo che deve essere scartato.
Per la preparazione delle sogliole: pulire, spellare e lavare 4 sogliole da 200 g l’una ed immergerle in 5 dl di latte. Spremere il succo di 1 limone e tagliarne un secondo a fettine sottili. Tritare 1 ciuffo di prezzemolo. Scolare le sogliole dal latte e passarle nella farina. In una larga padella sciogliere il burro chiarificato, unire i filetti di sogliola, insaporirli con sale e pepe e cuocerli per circa 3 minuti a lato. Irrorare il pesce con il succo di limone e cospargerlo con parte del prezzemolo tritato. Disporre le sogliole su un piatto, eliminare il fondo di cottura dalla padella, aggiungere 50 g di burro non chiarificato facendolo dorare ed utilizzarlo successivamente per irrorare le sogliole. Decorare il tutto con una fetta di limone passata in poco prezzemolo tritato.
Per la preparazione degli involtini di spinaci e porri: pulire 800 g di spinaci freschi. Mondare 2 porri, tagliarli a listarelle e cuocerli per 5 minuti con gli spinaci in poca acqua salata. Scolarli, strizzarli per far perdere l’acqua in eccesso e suddividerli in 8 parti.
Nel frattempo mondare 2 porri e ricavare 8 filamenti che verranno cotti in acqua salata per 3 minuti. Al termine scolarli e raffreddarli. Avvolgere gli spinaci e porri precedentemente strizzati in un filamento di porro. Ammollare 30 g di uvetta sultanina in acqua tiepida per 5 minuti, scolarla e strizzarla. Spremere il succo di 1 limone e lavorarlo in una bacinella con il sale e il pepe, unire 10 g di senape e 0,4 dl di olio extra vergine di oliva avendo cura di stemperare il tutto con l’utilizzo di una frusta. Immergere nella salsa ottenuta gli involtini di spinaci e porri, unire l’uvetta e 20 g di pinoli.
Servire come contorno alla sogliola alla mugnaia.
Sogliola alla mugnaia con involtini di spinaci e porri
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