Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Sole with Sweet and Sour Sauce




Source of Recipe


Dr Delicious


Recipe Introduction


This Venetian dish is prepared 1 to 2 days before serving.


List of Ingredients




3 - 4 fillets of sole, about 1 1/4 pound total, divided in half

4 tablespoons flour

Salt and freshly ground black pepper

6 - 8 tablespoons olive oil

Pinch of ground cloves

Generous 1/4 cup pine nuts

3 bay leaves

Pinch of ground cinnamon

Pinch of grated nutmeg

4 cloves

1 small onion, sliced very fine

1/4 cup dry white wine

1/4 cup white wine vinegar

1/3 cup raisins

Recipe



Dredge the sole fillets in the flour seasoned with salt and pepper and
the ground cloves. Heat 3 tablespoons of the oil in a heavy frying pan
or skillet. Cook the sole fillets a few at a time until golden, about 3
minutes on each side. Add more oil if needed. Remove the fillets to a
shallow serving dish. Sprinkle with the pine nuts, bay leaves, cinnamon,
nutmeg and whole cloves. Heat the remaining oil in a saucepan. Add the
onion, and cook over low heat until golden. Add the wine, vinegar and
raisins, and boil for 4 - 5 minutes. Pour over the fish. Cover the
dish with foil, and refrigerate for 24 - 48 hours. Remove 2 hours before
serving. Traditionally this dish is eaten at room temperature.

Serves 4.