Sole in Saor

sole in saor


2kgs kingklip or sole fillets
Flour seasoned with salt and pepper
New oil in the deep fat fryer
½ cup extra virgin olive oil
2 red onions, diced
1 full cup of currants or raisins
4 tablespoons of white sugar
½ cup pine nuts

3 cups red wine vinegar
6 tablespoons of finely chopped chives
2 stalks of celery, sliced lengthwise with
a vegetable peeler
The juice of 1 lemon
5 tablespoons of olive oil


Season the fish with salt and pepper first. Toss the fish in the flour and then fry until just golden and cooked through, about 5 minutes. Remove fish from the fryer and pat dry with a paper towel.


In a medium pan, heat the ½ cup of olive oil over a medium heat. Add the onion, stirring often. Cook until just soft (10 mins). Add the raisins, sugar, pine nuts and vinegar and bring to the boil. Cook for 5 minutes until the raisins are just soft, then remove from the heat. Allow to cool completely.


In a porcelain dish (a rectangular lasagna dish would be ideal), position the fish neatly, overlapping the fillets slightly. Pour over the marinade and seal the dish with clingwrap. Put it in the fridge or cold room for 24 hours.


Remove the tray from the fridge and allow to reach room temperature before serving. Mix the celery ribbons with the lemon juice and olive oil. Use this to pour
over or as garnish on the fish before serving.

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