Sole in saor
Fiaschetteria Toscana


Ingredients (serves 6)
1.2 kg. of small sole, about 100 gm. each
800 gm. sweet white onions
delicately flavoured extra virgin olive oil
20 ml. white wine vinegar
100 gm. sultanas (soaked in white wine)
100 gm. pine nuts
white flour
salt



Preparation
Sole:
Fry the scaled and gutted sole until nicely browned, dry well, salt and remove the fillets together with the skin while still warm, otherwise it is difficult to keep the fillets whole.
Saor
Slice the onions finely, blanch in boiling water and fry until soft in a little extra virgin olive oil. Add 100 mls. of vinegar together with the sultanas and pine nuts, then salt. Continue cooking over a slow heat until the vinegar has been absorbed by the onions or has evaporated. When both the sole and the saor are cool, arrange them in alternate layers in a terracotta dish. Start with a layer of sole, cover evenly with a layer of saor and so on, making the last layer of saor much thicker than the others. Sprinkle with the remaining white vinegar and leave to stand for at least two days. The dish does not need to be refrigerated. It is served at room temperature, preferably with slices of slightly browned polenta.



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