Photo: K8
Sole in Saor Recipe
13 ingredients
6 to 8 servings
openrecipes
This Venetian-style dish is traditionally made a day or two before serving, giving the fish a chance to become slightly pickled, and the chef a minute to rest...
Estimated Nutrition (whole recipe, rough)
1174
Calories
49g
Protein
45g
Fat
141g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Anchovy | 100g | 210 |
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Grape | 1/2 cup (76g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup all-purpose flour
- 2 pounds skinless Dover sole fillets
- 1/2 cup plus 2 tablespoons olive oil
- 2 medium yellow onions, peeled, halved lengthwise, and thinly sliced
- 1 anchovy, rinsed and finely chopped
- 1/2 cup dry red wine
- 1/2 cup red wine vinegar
- 1/4 cup golden raisins
- 2 tablespoons freshly squeezed orange juice
- 4 teaspoons finely grated orange zest
- 1 bay leaf
- 1/4 cup coarsely chopped Italian parsley
- 1/3 cup pine nuts, toasted
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes