Sweet and Sour Sole: Sfogi in Saor

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Rated 5 stars out of 5
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Total Time:
1 hr 14 min
Prep
20 min
Inactive
24 min
Cook
30 min
Yield:
4 servings
Level:
Intermediate
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Ingredients

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.

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Read all 2 reviews

  • on May 30, 2010

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    This was a traditional Christmas eve recipe in my family..never used elegant sole., much to mild for the sweet and sour sauce and far to pricey ..it was used for eel and mackerel.It is wonderful .

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  • on March 27, 2006

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    this recipe was super easy to prepare, took a mere 30 min., and is fantastic the next day at room temp. the kind of thing you might eat for lunch in a bar in venice. perfect with a light (in the european sence beer.

    people found this review Helpful.
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