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SOGLIOLE ALLA CREMA
Dosi per 4: 800 g. di filetti di so-
gliola Findus, 1 cipolla piccola, 1 bu-
stina di Zafferano, 40 g. di burro, 125
g. di panna.
 
Far sciogliere il burro in un tegame e
rosolarvi la cipolla finemente tritata.
Quando sara' imbiondita, unirvi i filet-
ti di sogliola e dorarli da entrambi i
lati.
 
Salare e irrorare con la panna nella
quale sara' stato diluito lo Zafferano.
Far cuocere per 10'. Servire ben caldo.
INDUS                   a tavola  620endrecipe