Mezze Reginette alla sole

Preparation:

Preparation: Remove the skin from the sole, cut the fillets and keep them aside. Put the bones and the heads in a saucepan with 1 liter of water, the onion, the carrot and the celery and cook for 20 minutes. Filter the broth, salt and pepper. Wash and trim the courgettes, cut them into sticks and fry them over very high heat in olive oil, drain on kitchen paper, salt and keep warm. Finely chop the shallot and brown it in the butter for a few minutes, pour in 1 ladleful of fish broth and cook until the liquid is reduced by half. Dissolve the mustard in the sauce, add the fillets of sole cut into small pieces and half the basil, pour over the wine and cook for 5 minutes, add salt at the end. Boil the mezze reginette al dente, season them with the sole sauce and garnish with the zucchini sticks and the remaining chopped basil.