Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
- 3/4 pound (350 g) linguini, fettuccine, or similar pasta
- 1/3 pound (150 g) boned sole fillets, rinsed, patted dry, and cut into thin strips
- 4 tablespoons raisins, plumped in a bowl of warm water
- 1 tablespoon unsalted butter
- 1/4 cup flour
- 2 tablespoons dry bread crumbs, toasted a few seconds in a non-stick pan (don't let them burn)
- An organically grown orange - Thin strips of zest (just the orange part), and the juice from half of it
- A small onion, peeled and sliced finely
- 1/4 cup pine nuts
- 1/2 cup sunflower seed oil (or any other you prefer)
- Freshly ground pepper
- Salt and coarse grained kosher salt
In the meantime, put the flour on a plate and roll the strips of sole in it. Shake off the excess.
Drain the raisins, squeezing out excess moisture.
Strain the juice of the orange.
Heat the butter in a broad skillet and sauté the sliced onion for a minute or so, until it becomes translucent. Add the bread crumps, the orange juice, and the plumped raisins.
Simmer the mixture for 5 minutes, and season it to taste with salt and pepper.
While the onions are simmering, put the oil in a fairly narrow, high-sided pot and heat it; when it is hot add half the fish, stirring to keep the pieces separate, and cook for about 5 minutes. Remove the fish to a piece of absorbent paper with a slotted spoon, salt it to taste, and cook the remaining fish.
Cook the pasta, and when it is just barely al dente drain it. Before it is completely dry (water should be dripping, not running from the colander) turn it into the skillet with the onion mixture and turn the heat to high. Cook, stirring, for a minute, and then divvy the pasta into four deep dish bowls. Divvy the fish, orange zest, and pine nuts over the pasta and serve at once, with a dry white wine along the lines of a Falanghina.