Sogliole in Saòr, or Sole in a Sweet-and-Sour Sauce: This is a traditional sweet-and-sour fish recipe from the veneto. It should be prepared at least 48 hours in advance, and can be served either as an antipasto or as a main course.
Ingredients:
- Soles
- Olive oil
- Carrots
- Onion
- Bay leaves
- Wine
- Vinegar
- Pine nuts
- Raisins
Preparation:
You'll need 3 whole soles weighing 3/4 pound (325 g) each; score the skin just above their tales. Grip the flap of skin through a cloth to keep it from slipping and pull sharply and steadily to skin the fish. Use a thin-bladed knife to trim the filets from the spine, and flatten them gently with the smooth face of a moistened meat pounder, then pat them dry and season them with salt and a little pepper.
Heat a third of a cup of olive oil and cook the filets for 5 minutes per side, or until they're golden, then drain them well and put them in a cool bowl.
Discard the oil you cooked the fish in and heat another third of a cup of oil. Add to it 2 carrots, sliced into rounds, a sliced onion, a sliced celery heart, and two bay leaves. Season all with salt and cook until the onion is pleasingly golden. Sprinkle the vegetables over the filets, sprinkle an ounce (30 g) each pine nuts and of raisins that you have rehydrated somewhat by soaking in warm water.
Next, combine a half pint of dry white wine and a half pint of white wine vinegar and reduce their volume by more than half in the same pot that you cooked the vegetables in. Pour the mixture over the fish and their garnish, let it all sit covered in the refrigerator for a couple of days, and it's ready.
Heat a third of a cup of olive oil and cook the filets for 5 minutes per side, or until they're golden, then drain them well and put them in a cool bowl.
Discard the oil you cooked the fish in and heat another third of a cup of oil. Add to it 2 carrots, sliced into rounds, a sliced onion, a sliced celery heart, and two bay leaves. Season all with salt and cook until the onion is pleasingly golden. Sprinkle the vegetables over the filets, sprinkle an ounce (30 g) each pine nuts and of raisins that you have rehydrated somewhat by soaking in warm water.
Next, combine a half pint of dry white wine and a half pint of white wine vinegar and reduce their volume by more than half in the same pot that you cooked the vegetables in. Pour the mixture over the fish and their garnish, let it all sit covered in the refrigerator for a couple of days, and it's ready.
