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Sole with Sweet and Sour Sauce recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection. Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes. New York, New York - Restaurant capital of the world.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 01/22/2002 : Sole with Sweet and Sour Sauce
"Sole with Sweet and Sour Sauce"
Daily Tour Pictures - Page 1 of 3 - Page 2 of 3 - Page 3 of 3 - Daily Recipes
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This Venetian dish is prepared 1 to 2 days before serving.
3 - 4 fillets of sole, about 1 1/4 pound total, divided in half
4 tablespoons flour
Salt and freshly ground black pepper
6 - 8 tablespoons olive oil
Pinch of ground cloves
Generous 1/4 cup pine nuts
3 bay leaves
Pinch of ground cinnamon
Pinch of grated nutmeg
4 cloves
1 small onion, sliced very fine
1/4 cup dry white wine
1/4 cup white wine vinegar
1/3 cup raisins
Dredge the sole fillets in the flour seasoned with salt and pepper and the ground cloves. Heat 3 tablespoons of the oil in a heavy frying pan or skillet. Cook the sole fillets a few at a time until golden, about 3 minutes on each side. Add more oil if needed. Remove the fillets to a shallow serving dish. Sprinkle with the pine nuts, bay leaves, cinnamon, nutmeg and whole cloves. Heat the remaining oil in a saucepan. Add the onion, and cook over low heat until golden. Add the wine, vinegar and raisins, and boil for 4 - 5 minutes. Pour over the fish. Cover the dish with foil, and refrigerate for 24 - 48 hours. Remove 2 hours before serving. Traditionally this dish is eaten at room temperature.
Serves 4.
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Dr. Delicious is a chef in NYC and a member of Chefs de Cuisine!
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Monday - Friday.
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