Sole with Bitter Orange Sauce

Source: Libro de arte coquinaria by Maestro Martino de Como, 15^th century

Original Recipe:

Soglie

Vogliono essere fritte, e di sopra gli buttarai un poco di sal trito, di suco di naranci o dell’agresto, et del petrosillo tagliato pure assai.

Translation:

Sole [-fish]

They long to be fried, and on top you put a bit of ground salt, orange juice or verjuice, and minced parsley.

My Interpretation:

8 filets of Sole	¼  cup bitter orange juice
salt	¼  cup chopped parsley
3 Tbsp. Olive Oil

Heat oil in pan. Sprinkle filets with salt and brown in pan, 3-4 minutes each side. Add orange juice and parsley, let cook for 1-2 minutes and serve.

Notes:

Bitter orange juice can be found sometimes in the ethnic section of a grocery store or at an ethnic food market.

Works Referenced:

The Medieval Kitchen: Recipes from France and Italy; Odile Redon, Françoise Sabban, & Silvano Serventi, translated to the English by Edward Schneider; The University of Chicago Press, 1998

Libro de arte coquinaria, Maestro Martino de Como, Digital version: Valeria Romanelli, 7/2004. http://www.uni-giessen.de/gloning/tx/martino2.htm

The Art of Cooking: The First Modern Cookery Book, Translated by Luigi Ballerini, Jeremy Parzen, Stefania Barzini, University of California Press, 2005
- A translation of the work of Maestro Martino of Como, 15^th century