Step 1

Wash and dry the raspberries. To prepare an aromatic oil heat ⅓ cup oil with the raspberries over low heat, never reaching the boiling point; infuse for 30 minutes.Fillet the sole.

Step 2

Fillet the sole.

Step 3

Soak the bread in milk until soft. Remove from milk and squeeze out excess milk.

Step 4

Grate lemon zest. Heat a drizzle of oil in a pan over low heat and sauté the shrimp tails with a pinch of salt, add a splash of white wine and let evaporate; then mince the tails and mix with the bread, basil, mint and lemon zest.

Step 5

Clean the zucchini flowers and cut them in half lengthwise.

Step 6

Top each sole fillet with ½ zucchini flower, ½ slice prosciutto, 1 Tbsp. minced shrimp, roll and close with two toothpicks.

Step 7

Coat a large saucepan with extra-virgin olive oil and cook the sole rolls with a sprig of basil, parsley, 1 garlic clove and fish broth. Cook for 10-15 minute. Garnish with raspberry oil. Serve one roll per person as an appetizer.