← Back to Search Results Italian, Venice
venetian-sole

Photo by: Mark Shapiro
Comments: 0
 

Recipe

Sogliole in Saor

In this interesting recipe, delicate sole fillets are quickly fried in olive oil and treated to a spice-infused white wine marinade for a couple of days. Traditionally served on the third Sunday in July to commemorate the Feast of the Holy Redeemer, the dish has origins that date from the 14th century.

Be sure to serve at room temperature.

This makes a lovely light supper on a hot summer day.

Yield : Serves 6

Ingredients

  • 1 lb (500 g) sole or flounder fillets
  • Salt and freshly ground black pepper
  • ¼ cup (50 mL) all purpose flour
  • ¼ cup (50 mL) olive oil (approximate)
  • 2 onions, thinly sliced
  • 1 cup (250 mL) dry white wine
  • 1 cup (250 mL) wine vinegar (white or red)
  • 2 bay leaves
  • 2 whole cloves, cracked
  • ¼ tsp (1 mL) cinnamon
  • 1/3 cup (75 mL)  golden raisins
  • 3 tbsp (45 mL) toasted pine nuts
  • Chopped parsley (optional)

Equipment:

  • 8-inch (2 L) square baking dish

Directions

1. Season fish with salt and pepper; dip in flour to coat, and shake off excess. In a large nonstick skillet, heat ¼ cup (50 mL) olive oil over medium-high heat; in batches, cook fish fillets for 5 minutes, turning once, or until golden brown. Drain on paper towel.

2. With a slotted spoon, remove any bits of fish or flour from the skillet. Add a little more oil (or drain excess) so that you have 1 tbsp (15 mL) oil in skillet. Reduce heat to medium; add onions and cook for 5 minutes or until golden and soft. Add wine, wine vinegar, bay leaves, cloves and cinnamon; bring to a boil, reduce heat to simmer and cook for 5 minutes.

3. Arrange fish in single layer in baking dish; sprinkle with salt and pepper. Pour hot marinade over fish and let cool to room temperature. Sprinkle with raisins and pine nuts, cover with plastic wrap and marinate in refrigerator for 1 to 2 days. Serve at room temperature, sprinkled with chopped parsley, if desired.


© 2008 Kathleen Sloan-McIntosh
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

285kcal (14%)
37mg (4%)
4mg (7%)
8mcg RAE (0%)
483mg
49mg
18g
8g
1g
16g
40mg (13%)
364mg (15%)
2g (9%)
13g (20%)
1mg (7%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

flavor Flavor
by Rocco DiSpirito
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
food-to-live-by Food to Live By
by Myra Goodman
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
the-provence-cookbook The Provence Cookbook
by Patricia Wells
new-american-table New American Table
by Marcus Samuelsson
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?