New York City Chefs Daily Recipe for 01/22/2002 : Sole with Sweet and Sour Sauce
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

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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Chef's Daily Recipe for 01/22/2002 : Sole with Sweet and Sour Sauce
"Sole with Sweet and Sour Sauce"
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"As we graze it grows"

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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