Sole In Saor

Preparation:

Preparation: It is a famous dish of Venetian cuisine. Clean the sole and remove the dark skin. Thinly slice the onions. Soak the raisins in warm water. Roll the sole in the flour and fry them in quite abundant oil, drain them and set them aside. In the same oil left in the pan, to which you can add more if necessary, put the onions, salt them, mix and then add the cinnamon, the squeezed raisins, the pine nuts, cooking slowly until the onions are blonde. At this point, pour the vinegar, sugar and two tablespoons of water over the onions and cook everything together for a few minutes. In a deep tray, spread a layer of onions on which you will arrange the sole, which you will cover with the rest of the onions. Keep refrigerated for a few hours before serving. The dose of vinegar can vary according to your taste.