List of Ingredients
- 21 OZ. of sole fillets
- 11 OZ. of potatoes
- 11 OZ. of pumpkin flesh
- 3 OZ. of spinach, boiled and pureed
- 1.5 OZ. of chopped lard
- 16 of slices bacon
- Butter
- Bread crumbs
- Dry white wine
- Garlic
- Dry fennel fronds
- Chili pepper
- Rosemary
- Lime
- Flour
- Grated Grana Padano cheese
- Vegetable broth
- Thyme
- Extravirgin olive oil
- Salt
- Pepper
Method
Boil the potatoes unpeeled. Melt 1 tablespoon of butter with a sprig of rosemary and flavor the butter, cooking for 2-3 minutes. Strain and peel the potatoes, then mash them using a potato masher. Set one third aside and season the rest with the melted butter, salt and pepper. Form 8 dumplings and coat them in breadcrumbs.
Place them in a baking dish lined with parchment paper. Mix the potatoes you previously set aside with the finely pureed spinach and a tablespoon of Grana Padano cheese. Form 4 dumplings and place them in the baking dish along with the others; bake at 350 °F for 3-5 minutes at most. Lay the bacon slices between two sheets of parchment paper and place a weight above them so that they do not curl while cooking. Bake at 350 °F for 10 minutes.
Brown the chopped lard in a pan with a handful of dry fennel fronds and a clove of unpeeled garlic. After 1-2 minutes add 3 tablespoons of white wine, let the alcohol evaporate, then add a ladle of vegetable broth. Remove from heat when it comes to a boil, strain and finish with a handful of chopped fennel fronds.
Chop the pumpkin into pieces and place them on a baking tray lined with parchment paper that you previously spread with a little oil, a little pepper, the grated rind of half a lime, a few sprigs of thyme, salt and pepper. Bake at 350 °F for 20 minutes. Salt the sole fillets, flour them and brown them in a very hot pan with a thin coat of oil for 1-2 minutes per side. Serve the fillets of sole interspersed with the crispy bacon slices, finishing the dish with the dumplings and pieces of pumpkin. Season with the fennel sauce.