Sole in saor
Instructions
Is a dish famous Venetian cuisine.
Clean the soles and remove dark skin.
Thinly slice the onions.
Soak the raisins in warm water.
Passed the sole in flour and FRY in oil rather abundant, drain and put them aside.
In the same oil remaining in the skillet, which I will add more if necessary, put the onions, add salt, stir and then add the cinnamon, raisins, pine nuts, juice making cooking slowly until the onions are blondes.
At this point, pour over the onions, vinegar, sugar and two tablespoons of water and cook a few minutes all together.
In a tray bottom lay one layer of onions that have the soles, which cover with the rest of the onions.
Keep in a cool place for a few hours before serving.
The dose of vinegar may vary according to your taste.
Ingredients and dosing for 4 persons
- 4 soles of 200 g
- 500 g of white onions
- 30 g of sultanas
- 30 g of pine nuts
- 1 tablespoon of sugar
- 1/2 teaspoon of cinnamon
- 4 tablespoons of wine vinegar
- White flour
- Frying oil
- Salt