Recipe - Sauteed Sole With Chard Stalk-Prosciutto Salad

2 bn Chard
2 tablespoon Virgin olive oil
4 Fillets sole, bones and,
skin removed
One fourth cup Seasoned flour
2 ounce Prosciutto di San Daniele,
thinly cut or sliced up , julienned
Zest of 2 oranges, plus
Juice of 1 orange
1 pn Cinnamon
2 ounce Extra virgin olive oil
One half Red onion, cut or sliced up , paper
thin

Clean two bunches red chard (leaves removed for other use). Trim stalks on
cut end to 6 inches long.

Bring one quart water to boil and set up ice bath. Cook stalks for 3 to 4
minutes in boiling water until tender and shock in ice water. Remove and
drain. Cut into 1/4inch julienne and place in bowl. In a 8inch nonstick
pan, heat virgin olive oil until smoking. Dredge sole fillets in seasoned
flour and place in pan. Cook on one side until golden brown, about two
minutes. Turn and cook 30 more seconds on other side. Remove to warm plate.
Add chard stalks to pan and season with salt and pepper. Add prosciutto,
orange zest, cinnamon, olive oil and red onion and toss to coat, about 30
seconds. Splash with one tablespoon orange juice and toss again. Season
with salt and pepper and divide among four plates. Place one fillet of sole
on each plate and serve.

Yield: 4 servings

Recipe by: Molto Mario MB1D19 Posted to MCRecipe Digest V1 #611 by Sue
suechef@sover.net on May 13, 1997