| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Spanish |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Virgin olive oil |
| 2 |
lb |
Fillet of sole |
| 1/2 |
c |
Seasoned flour |
| 4 |
tb |
Extra virgin olive oil |
| 1 |
|
Spanish onion, in 1/2" dice |
| 1/2 |
c |
Currants |
| 2 |
tb |
Sugar |
| 1/4 |
c |
Pine nuts |
| 1 1/2 |
c |
Red wine vinegar |
INSTRUCTIONS
Heat oil to 375 degrees F in a deep saucepan.
Season sole fillets with salt and pepper. Dredge fillets in seasoned flour
and fry in hot oil until golden brown. Remove and drain on paper towels.
In a 12 to 14-inch saute pan, heat extra virgin oil over medium heat. Add
onions and cook until softened and just light brown, 10 to 12 minutes. Add
currants, sugar, pine nuts and vinegar and bring to boil. Cook 5 to 6
minutes until currants are soft and allow to cool. When all ingredients are
cool, choose an earthenware dish that just fits the fried fillets, slightly
overlapping. Top with sweet and sour mixture and refrigerate for 24 hours.
Serve at room temperature.
Yield: 4 servings
Recipe by: Molto Mario MB1D14 Posted to MC-Recipe Digest V1 #603 by Sue
<suechef@sover.net> on May 09, 1997
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