This is from an old Bon appetit and is from a
cooking class at the Gritti Palace in Venezia.
It is fabulous, a keeper and easy!!
"serve as part of an antipasto or as a light luncheon entree with a crisp green salad"
(my note - I served as a first course, together with another 2 salad type dishes.)
6-8 servings
2 lbs. fillets of sole, cut into 2 inch squares( my note- I used frozen sole-was easier to slice when semi-frozen)
2/3 cup unsifted all purpose flour
4-6 tbs. imported olive oil
freshly ground black pepper
2 tbs. oil
1 lg. spanish onion
1 cup dry white wine
1/2 cup white wine vinegar
3 tbs. pignoli (pine nuts)
3 TBS. sultana raisins, soaked in 1/2 cup hot water 10 minutes, then drained.
Dredge sole in flower, Heat 4 tbs. oil in large heavy skillet over med-high heat. Add fillets in batches (do not crowd) and brown lighty adding more if needed. Transfer to square dish and sprinkle with pepper.
Heat an additional 2 tbs. oil in same skillet til very hot. Stir fry onion til golden, about 8-10 minutes. Do Not brown. Stir in remaining ingredients and pour over fish. Cool to room temperature. Cover and marinate in refrigerator for about 3-4 hours.
Notes - made this the night before
cooking class at the Gritti Palace in Venezia.
It is fabulous, a keeper and easy!!
"serve as part of an antipasto or as a light luncheon entree with a crisp green salad"
(my note - I served as a first course, together with another 2 salad type dishes.)
6-8 servings
2 lbs. fillets of sole, cut into 2 inch squares( my note- I used frozen sole-was easier to slice when semi-frozen)
2/3 cup unsifted all purpose flour
4-6 tbs. imported olive oil
freshly ground black pepper
2 tbs. oil
1 lg. spanish onion
1 cup dry white wine
1/2 cup white wine vinegar
3 tbs. pignoli (pine nuts)
3 TBS. sultana raisins, soaked in 1/2 cup hot water 10 minutes, then drained.
Dredge sole in flower, Heat 4 tbs. oil in large heavy skillet over med-high heat. Add fillets in batches (do not crowd) and brown lighty adding more if needed. Transfer to square dish and sprinkle with pepper.
Heat an additional 2 tbs. oil in same skillet til very hot. Stir fry onion til golden, about 8-10 minutes. Do Not brown. Stir in remaining ingredients and pour over fish. Cool to room temperature. Cover and marinate in refrigerator for about 3-4 hours.
Notes - made this the night before