Sfogi In Saor Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 cup: Virgin olive oil,
2 lbs: Fillet of sole,
1/2 cup: Seasoned flour,
4 tbsp: Extra virgin olive oil,
1: Spanish onion, chopped into
1/2: -inch dice,
1/2 cup: Currants,
2 tbsp: Sugar,
1/4 cup: Pine nuts,
1 1/2 cup: Red wine vinegar,
Directions:
Heat oil to 375 degrees F in a deep saucepan.
Season sole fillets with salt and pepper. Dredge fillets in seasoned
flour and fry in hot oil until golden brown. Remove and drain on
paper towels.
In a 12 to 14-inch saute pan, heat extra virgin oil over medium heat.
Add onions and cook until softened and just light brown, 10 to 12
minutes. Add currants, sugar, pine nuts and vinegar and bring to
boil. Cook 5 to 6 minutes until currants are soft and allow to cool.
When all ingredients are cool, choose an earthenware dish that just
fits the fried fillets, slightly overlapping. Top with sweet and
sour mixture and refrigerate for 24 hours. Serve at room temperature.
Yield: 4 servings
MOLTO MARIO SHOW #MB1D14
Source from luhu.jp
Season sole fillets with salt and pepper. Dredge fillets in seasoned
flour and fry in hot oil until golden brown. Remove and drain on
paper towels.
In a 12 to 14-inch saute pan, heat extra virgin oil over medium heat.
Add onions and cook until softened and just light brown, 10 to 12
minutes. Add currants, sugar, pine nuts and vinegar and bring to
boil. Cook 5 to 6 minutes until currants are soft and allow to cool.
When all ingredients are cool, choose an earthenware dish that just
fits the fried fillets, slightly overlapping. Top with sweet and
sour mixture and refrigerate for 24 hours. Serve at room temperature.
Yield: 4 servings
MOLTO MARIO SHOW #MB1D14
Source from luhu.jp
Tags
Molto