Sole Marinated in Wine and Vinegar (Solgliole Alla Venezi An recipe
information
Venice is known as the Queen of the Sea and her diet reflects this—fish is if not the most important single ingredient in Venetian cooking, then one of the most important. This is a typical dish of the region. For economy''s sake, any firm-fleshed white fish fillets, such as plaice {flounder) or whiting could be substituted for the sole.
ingredients
8 Sole fillets, skinned
50 g (2 oz) 1/2 cup Flour
75 ml (3 fl oz) 3/8 cup Olive oil
2 tsp Salt
1 Large onion, sliced into rings
175 ml (6 fl oz) 3/4 cup White wine vinegar
175 ml (6 fl oz) 3/4 cup Dry white wine
2 Garlic cloves, crushed
1 Tbs Fresh marjoram
1/2 Tbs Fresh chopped rosemary
3 Tbs Pine nuts (optional)
50 g (2 oz) 1/2 cup Flour
75 ml (3 fl oz) 3/8 cup Olive oil
2 tsp Salt
1 Large onion, sliced into rings
175 ml (6 fl oz) 3/4 cup White wine vinegar
175 ml (6 fl oz) 3/4 cup Dry white wine
2 Garlic cloves, crushed
1 Tbs Fresh marjoram
1/2 Tbs Fresh chopped rosemary
3 Tbs Pine nuts (optional)
method
1. Coat the fish fillets in the flour, shaking off any excess.
2. Heat the oil in a large frying-pan. Add the fillets and fry for 3 minutes on each side, or until the flesh flakes easily. Transfer to kitchen towels to drain and sprinkle over the salt. Add the onion rings to the pan and fry gently until they are soft. Transfer them to kitchen towels to drain.
3. Pour the vinegar and wine into a saucepan and bring to the boil. Reduce the heat to low and simmer.
4. Transfer the fish to a shallow, earthenware dish and scatter over the onion rings. Stir the remaining ingredients into the wine and vinegar mixture, then pour over the fillets. Set aside to cool to room temperature, then chill in the refrigerator for 4 hours, basting occasionally. Serve cold.
2. Heat the oil in a large frying-pan. Add the fillets and fry for 3 minutes on each side, or until the flesh flakes easily. Transfer to kitchen towels to drain and sprinkle over the salt. Add the onion rings to the pan and fry gently until they are soft. Transfer them to kitchen towels to drain.
3. Pour the vinegar and wine into a saucepan and bring to the boil. Reduce the heat to low and simmer.
4. Transfer the fish to a shallow, earthenware dish and scatter over the onion rings. Stir the remaining ingredients into the wine and vinegar mixture, then pour over the fillets. Set aside to cool to room temperature, then chill in the refrigerator for 4 hours, basting occasionally. Serve cold.
serving amount
4 - 6 servings
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
