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Madrid-style sole with clams. Easy, quick and very tasty fish recipe

Madrid-style sole with clams. Easy, quick and very tasty fish recipe

people icon For 4 euro icon € 5 /pers. calories icon 220 kcal/100g


  • 4 portion soles or 2 large soles
  • 200g. of clams
  • Chopped serrano ham
  • Parsley
  • Bread crumbs
  • Extra virgin olive oil
  • Salt

Who says fish recipes are boring? The Madrid-style sole that we are going to make today is the best demonstration that without having to complicate our lives, in a short time and with simple ingredients , we can serve fish in a fun, surprising and, most importantly, flavorful way.

You already have some other recipes on the blog with this fish that I like so much, from the classic French recipe for sole a la meunière , the original orange sole or the tasty and healthy baked sole with vegetables . Lots of options for cooking this fish.

As if that were not enough, sole is a very tasty white fish, fine and delicate in flavor, with very little fat and calories of high nutritional value, it also provides minerals such as phosphorus, potassium, magnesium and iodine. The latter in a particularly high proportion, so that it contributes to the proper functioning of the thyroid, essential for regulating basic functions of our metabolism.

For this recipe we are going to need the filleted sole . As for the clams , it is best to leave them submerged in water overnight, changing it at least three times before cooking so that they expel any sand they may bring. That’s all the preparation we have to do in advance.

We are also going to need a few Moorish skewer toothpicks to skewer the sole fillets once we have rolled them, otherwise it is a very simple and quick recipe. Let’s go with her.

Preparation of Madrid-style sole

  1. In a small saucepan, cover the clams with water and bring it to a boil so that they open. We reserve
  2. In a bowl, mix the breadcrumbs, ham and chopped parsley in almost equal parts to make a dough. We cover the bottom of a dish with salt (so that the clams do not move), separate the shells of the clams and place the part that is filled on the salt, face up. We cover with the mixture of breadcrumbs, ham and parsley. Then we put the dish in the oven and gratinate.
  3. Once the soles have been filleted, we roll them up and skewer them with toothpicks, season them, fry them in plenty of oil and drain them. We serve them accompanied by the gratin clams on the same plate.

Here you can see all the step-by-step photos of the Madrid-style sole recipe . Don’t miss any details and it will turn out perfect.

Tricks for a perfect Madrid-style sole

  • As you can see, it is a very simple and at the same time different dish: the clams perfectly complement the flavor of the sole and this, rolled and skewered on a toothpick as if it were a Moorish skewer, will delight those who are less fond of clam. fish, the little ones in the house will have no excuses!
  • You can fillet the sole yourself, but if you don’t feel capable, ask your trusted fishmonger or fishmonger . I’m sure you have no problem doing it.
  • Keep an eye on the clams when they are grilling, as they do not need much time to be ready. Be careful not to leave them in the oven for too long because we don’t want them to stay dry.

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