Sole

Ingredients

• 1 thick sole
• coarse sea salt
• soft cloth

Directions

1. Scale and gut the sole, removing the dark skin.

2. Loosen the flesh from the bone on one side without detaching it.

3. Make an incision on both sides of the bone along the length of the fish.

4. Break the bone in one or two places with the handle of a knife.

5. Wrap the fish in a soft cloth and leave it in a cool place to stiffen.