Sfogi in Saor

Name: Sfogi in Saor
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 72 grams currants; 4 Tbsps extra virgin olive oil; 1 Spanish onion, chopped into 1/2-inch dice; 34 grams pine nuts; 359 milliliters red wine vinegar; 118 grams seasoned flour; 907 grams sole; 2 Tbsps sugar; 216 milliliters virgin olive oil

Need a dairy free and pescatarian main course? Sfogi in Saor could be an awesome recipe to try. This recipe covers 24% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 33g of protein, 35g of fat, and a total of 681 calories. This recipe serves 4. Head to the store and pick up sole, red wine vinegar, extra virgin olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Heat oil to 375 degrees F in a deep saucepan.

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Cooking Oil

Equipment you will use

Sauce Pan

Season sole fillets with salt and pepper. Dredge fillets in seasoned flour and fry in hot oil until golden brown.

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Salt And Pepper

Seasoned Flour

Sole Fillets

Cooking Oil

Remove and drain on paper towels.

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Paper Towels

In a 12 to 14-inch saute pan, heat extra virgin oil over medium heat.

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Cooking Oil

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Frying Pan

Add onions and cook until softened and just light brown, 10 to 12 minutes.

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Onion

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.

Ingredients you will need

Pine Nuts