Sweet and Sour Sole: Sfogi in Saor

Name: Sweet and Sour Sole: Sfogi in Saor
Prep time: 1 h 14 min
Cook time: 1 h 14 min
Total time: 1 h 14 min
Yield: 4
Cuisine: Global
Ingredients: 72 grams currants; 72 grams currants; 63 grams all-purpose flour, seasoned with salt and pepper; 216 milliliters extra-virgin olive oil, plus 1/4 cup; 1 Spanish onion, chopped into 1/2-inch dice; 34 grams pine nuts; 359 milliliters red wine vinegar; 4 servings Salt and freshly ground black pepper; 907 grams sole; 2 Tbsps sugar

Sweet and Sour Sole: Sfogi in Saor might be just the main course you are searching for. One portion of this dish contains around 32g of protein, 21g of fat, and a total of 471 calories. This dairy free and pescatarian recipe serves 4. If you have sole, salt and pepper, sugar, and a few other ingredients on hand, you can make it. 2 people found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes around 1 hour and 14 minutes. If you like this recipe, you might also like recipes such as Sweet and Sour Panfried Sole, Sarde En Saor (venetian-style Sardines), and En Papillote Sweet Chili Coconut Sole.

Instructions

Heat 1 cup oil to 375 degrees F. in a deep saucepan.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

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

Ingredients you will need

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 the remaining 1/4 cup oil over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

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

Ingredients you will need

Onion

Add the currants, sugar, pine nuts, and vinegar and bring to boil. Cook 5 to 6 minutes until currants are soft, then allow to cool. When all the ingredients are cool, choose an earthenware dish that just fits the fried fillets, slightly overlapping. Top with the sweet and sour mixture and refrigerate for 24 hours.

Ingredients you will need

Pine Nuts

Currants

Vinegar

Sugar

Serve at room temperature.

Equipment

Sauce Pan

Paper Towels

Frying Pan

Ingredients

Servings:

72grams

currants 72grams

currants 63grams

all-purpose flour, seasoned with salt and pepper 216milliliters

extra-virgin olive oil, plus 1/4 cup 1

Spanish onion, chopped into 1/2-inch dice 34grams

pine nuts 359milliliters

red wine vinegar 4servings

Salt and freshly ground black pepper 907grams

sole 2Tbsps

sugar

Recommended wine: Pinot Noir, Pinot Grigio, Gruener Veltliner

Pinot Noir, Pinot Grigio, and Gruener Veltliner are great choices for Sole. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Medici Ermete Concerto Lambrusco Reggiano. It has 5 out of 5 stars and a bottle costs about 23 dollars.