Sweet and Sour Flounder
Tangy with vinegar and sweet with dried currants, the marinade for this fish is called saor in Italian. The dish is ideal as a first course and wonderful as part of the multicourse Christmas Eve feast. Sole may be substituted for flounder, if you prefer.
Tangy with vinegar and sweet with dried currants, the marinade for this fish is called saor in Italian. The dish is ideal as a first course and wonderful as part of the multicourse Christmas Eve feast. Sole may be substituted for flounder, if you prefer.
Yield:
6 servingsIngredients
1-1/2 pounds flounder filets
Kosher or sea salt and freshly ground black pepper, to taste
All-purpose flour for dredging
1 cup plus 1/4 cup olive oil, divided
2 large onions, thinly sliced
1 large clove garlic, minced
3 bay leaves
1 cup white wine vinegar
3/4 cup dry vermouth
1/3 cup dried currants
1/4 cup pine nuts
2 tablespoons sugar
Instructions
Season fish with salt and pepper; dredge with flour, patting off excess.
In a medium sauté pan, heat 1 cup olive oil over medium-high heat. When oil is shimmering, fry fish until golden on both sides. Transfer fish to a nonreactive serving bowl just large enough to hold it in one layer; set aside.
Discard oil in pan. Add remaining 1/4 cup oil and onions and cook over medium heat until onions are translucent. Add garlic and bay leaves and cook 1 minute. Add vinegar and vermouth, then stir in currants, pine nuts, and sugar and bring to a boil. Reduce heat and simmer 5 minutes. Remove bay leaves and pour marinade over fish. Let cool to room temperature, then cover and refrigerate 24 hours before serving.
