 | all purpose flour for dusting |
| 1 kg small whole sole, cleaned |
| vegetable oil for deep frying |
| 1 kg onions |
| 500 ml olive oil |
| 250 ml white wine vinegar |
| 500 ml dry white wine |
| 90 gr. golden raisins |
| 60 gr. pine nuts |
| 2 bay leaves |
| pinch of white peppercorns |
| pinch of salt |
|
| lightly flour the fish. Deep fry the
fish in hot oil for 3 to 4 minutes or until golden |
| in a medium saucepan, combine the
onions and olive oil and cook until the onions are slightly browned. add the vinegar,
wine, raisins, pine nuts, bay leaves, peppercorns and salt. Stir thoroughly and cook for
15 minutes. |
| Layer the fried sole in a deep dish,
alternating with layers of the sauce. set aside to rest for several hours before serving |
|
