Lemon Sole with Mango Lime Sauce

marinate, brown with olive oil in a grill pan and cover with limes.

Make the tagliatelle al dente in salted water and olive oil, drain and toss in butter. Cut the zucchini into strips, sauté in olive oil, season and stir into the pasta. Dice the peeled and seeded tomatoes, sauté in olive oil with the quartered shii-take mushrooms, season and add chopped herbs.

For the sauce, sauté the diced mango pulp in olive oil, deglaze with clear soup, reduce, mash, season vigorously with honey, salt, lime juice and freshly ground pepper and finish with flakes of butter.

Arrange everything on a flat plate and garnish with basil leaves.

Gimignano from Tuscany, Italy.

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