Venetian Marinated Fish / Saor alla Venezia

Name: Venetian Marinated Fish / Saor alla Venezia
Ingredients: 2 pounds sole or flounder fillets; Flour, for dredging; 1/2 cup Filippo Berio Extra-Virgin Olive Oil; 2 cups thinly sliced white onions; 1/4 cup red wine vinegar; 1/3 cup pine nuts; 1/3 cup golden raisins; 3 tablespoons chopped candied citron; INGREDIENTS

SERVES 4

During a recent stay in Venice I had an appointment to interview Venetian cooking teacher Fulvia Sesani. One regal red rose was waiting for me in my hotel room. With a note that said, “Benvenuta a Venezia”, or “Welcome to Venice”.

Trying to find the Palazzo Morosini, where Fulvia lived and conducted cooking classes, was like wandering through a maze. Finally, arriving at the grand palace of her ancestors, I met Fulvia and was ushered into a splendid living room, where she and I talked about traditional Venetian cooking.

One classic recipe called Saor is a cooked then marinated fish dish. Fresh sardines are used in Venice, but flounder or sole works well, too. This is Fulvia’s recipe for saor, which must be prepared a day in advance of serving. I particularly enjoy it on a hot summer day.

Ingredients

2 pounds sole or flounder fillets
Flour, for dredging
1/2 cup Filippo Berio Extra-Virgin Olive Oil
2 cups thinly sliced white onions
1/4 cup red wine vinegar
1/3 cup pine nuts
1/3 cup golden raisins
3 tablespoons chopped candied citron
INGREDIENTS

Directions

Dredge the fish pieces in the flour, shake off the excess, and place on a plate.
In a skillet, heat the oil, then fry the fish on both sides until golden brown, about 5 minutes. Remove the fish to a serving dish.
In the same oil (add more if necessary), slowly brown the onions about 5 to 7 minutes, until almost caramelized or deep brown in color. Add the vinegar, pine nuts, raisins, and citron. Cook, stirring, for a couple of minutes, then pour the mixture over the fish. Cover the fish with plastic wrap and refrigerate for 1 day before serving. To serve, bring to dish to room temperature.

This recipe was featured on Season 6 - Episode 604.