Saffron-Filled Sole Fillets

Peel the new potatoes and cut them into pieces into rounds regular slices of about half a centimeter thick. Keep the slices similar to each other, so that the cooking will be uniform and the potatoes can form a neat layer on the bottom of the pan. baking pan.

Pour the extra virgin olive oil into a skillet Cook the potato slices, turning them with a spatula. Cook until they're tender in the center and lightly golden on the surface; avoid over-browning them, as they'll finish cooking in the oven.

Butter one baking pan Arrange the cooked potatoes on the bottom, overlapping them if necessary. Season with salt and a pinch of pepper, distributing the seasoning evenly over the layer.

Melt the butter in a skilletAdd the sage leaves and the sole fillets. Cook gently, seasoning with salt, until the flesh is opaque and tender; do not cook longer than necessary.

Carefully transfer the cooked fillets onto the potato layer. Arrange them without breaking them and keep the pan juices in the skillet, so the preparation will preserve the scent of butter and sage.

Dissolve the saffron threads in a little water and bring to a boil for a few seconds. Turn off the heat as soon as the water turns golden and fragrant; then pass the infusion through a sieve to remove the threads and obtain a clear liquid.

Add the saffron infusion to the heavy cream And season with salt to taste. Amalgam over low heat, stirring until the sauce is smooth and hot, without letting it boil intensely: it must remain fluid and uniform.

Pour the sauce over the sole fillets and bake at 180°C (356°F) for five minutes. The process is complete when the dish is piping hot and the sauce envelops the fish in a creamy consistency, without drying out.

Serve each fillet on top of the potatoes and spread the remaining sauce over the sole. baking pan. Finish with fresh parsley leaves, added at the end to preserve color and aroma.