Plaice (Flounder) with white wine and curly kale


4plaice  (flounder fillet)
300 grams curly kale, trimmed of tough stems, rinsed and cut in thick slices
1 glass white wine
all purpose flour
olive oil
salt and pepper

Cook the slices of curly kale in a pan with olive oil,

 stirring sometime, until well cooked.

Meanwhile coat with flou the fish

and fry them in olive oil.

Then simmer with the wine until reduced.
Season with salt and pepper.
Serve the fish with the curly kale seasoned with salt.

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