Food Network: Sweet and Sour Sole: Sfogi in Saor

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Sweet and Sour Sole: Sfogi in Saor
Recipe copyright 2001, Mario Batali. All rights reserved

Ingredients
2 pounds fillet of sole
Salt and freshly ground black pepper
1 cup extra-virgin olive oil, plus 1/4 cup
1/2 cup all-purpose flour, seasoned with salt and pepper
1 Spanish onion, chopped into 1/2-inch dice
1/2 cup currants
2 tablespoons sugar
1/4 cup pine nuts
1 1/2 cups red wine vinegar

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

Season the sole fillets with salt and pepper. Dredge the fillets in the seasoned flour and fry in
the hot oil until golden brown. Remove and drain on paper towels.

In a 12 to 14-inch saute pan, heat the remaining 1/4 cup oil over medium heat. Add the onions and
cook until softened and just light brown, 10 to 12 minutes. 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. Serve at room
temperature.