Venetian Fried Marinated Sole (Veneto)

Fish

Ingredients

Sole, filleted - 6

Flour

Oil

Salt

Onion, sliced - 1

Wine vinegar- 1 cup

Dry white wine - 1 cup

Bay leaves - 2

Seedless white raisins - 4 tbsps

Pine nuts - 4 tbsps

Cloves- 2

Ground cinnamon - pinch

Pepper - pinch

Lightly coat the fillets in flour. Heat plenty of oil and gently fry the fillets until golden brown on both sides. Drain on paper towls and sprinkle lightly with salt. In the same oil, lightly fry the onion until soft but not brown. Add the vinegar and wine, and bring to the boil. Simmer for 5 minutes.

Arrange the fried fish in a large flat earthenware dish and pour over the onion and vinegar mixture. Add the remaining ingredients. Leave in marinate, covered in a cool place for 2 days. Serve cold.

Serves 6